Yield: 50 candies
- Approximately 3 pounds dark chocolate
- You can use confectionary coating if you prefer to not temper chocolate
- 50 foil cups, 1 1/4-inch diameter
- 380g Sugar
- 1/4 tsp lemon juice
- 193g heavy whipping cream, warm
- 93g butter
- 1 tbsp cognac
- Melt & temper the chocolate.
- Using a tablespoon, fill ten cups with chocolate. Then, in the same order that you filled them, invert each over the bowl of chocolate to pour out the excess, leaving a thin chocolate shell. Place each on a wire rack to set.
- Repeat step #2 until all cups have been coated in chocolate.
- To make the caramel, combine the sugar with the lemon juice in a medium saucepan. Melt over medium heat and carmelize the sugar while stirring constantly.
- Add the warm cream slowly while stirring over low heat.
- Stir in the butter until melted and combined. Add the cognac. Remove from heat and cool to room temperature.
- The caramel should have a thick fluid viscosity. If it's too thick then you can thin it with additional cognac or cream.
- Fill each prepared chocolate cup with caramel, leaving approximately 3 millimeters of space at the top.
- Fill each cup with chocolate to seal and finish.