1poundDark Chocolate, Chocoley's Dipping & Coating Gourmet Compound or similar
Form small balls with the Chocoley gourmet caramel. If the caramel is stiff soften it a little by using a microwave for 20-30 seconds at 50% power, being very careful not to overheat the caramel.
Melt the dark chocolate:
Double Boiler Method: Place the dark chocolate in the top of a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler or any of the chocolate. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. Microwave Method: Melt for short periods (30-60 seconds at a time) at 50% power, stirring with a rubber spatula after each interval and being very careful not to overheat the chocolate.
Use a stainless steel dipping fork (or a two-pronged meat fork) to dip the caramel balls into the dark chocolate. Gently tap fork on the side of the bowl to allow excess chocolate to drip back into the bowl. Place onto wax or parchment paper on a cookie sheet or baking tray.
Immediately sprinkle with sea salt to taste.
Let the chocolate set-up (harden) on a level shelf in the refrigerator. This will take between 15-20 minutes.
Lightly dust hands with cornstarch if the caramel is sticking to your hands.
To keep the chocolate melted, put the glass bowl of melted chocolate over a pan of hot water on the lowest heat.
Dip no more than a few caramel balls at a time. Then sprinkle the wet chocolate with sea salt, or have someone sprinkle the sea salt as you dip the caramels.
Place the chocolates in the fridge to quickly set the chocolate, but not for too long because the chocolate can become too cold and may sweat or even crack when brought to room temperature.
Put in an airtight container and store at room temperature in low humidity.
I had approximately 8 ounces of the melted chocolate left over, so I made another delicious treat to share with you soon!