Crispy caramel chocolate recipe:
-500g of tempered dark or milk chocolate (see method HERE)
-230g of sugar (we will only use half of it… see more)
-1/4 teaspoon salt
-5g of mycryo cocoa butter
Put the sugar and salt in a saucepan. You can add a little water to soak it in if you are afraid of making a dry caramel (which is not difficult!). Let cook without stirring.