Robin Chocolates chocolate caramel fleur de sel

Every Christmas, I make edible gifts. Last year, I made chocolate caramels that were to die for. I ended up making a second batch because I ate so many quality control samples. Little did I know, they’re fun to make and fun to eat, but such a bitch to wrap in cellophane. Wrap, wrap, crinkle, crinkle. Shoot me now.

Well, Robin Chocolates took the smart route and put their chocolate caramel inside a molded chocolate. Chocolate caramel, as opposed to straight caramel, tends to be a less oozy and messy. The chocolate provides a bit of structure to the whole thing, and while it really does depend on the actual recipe, it’s generally a firm caramel.

There are little flakes of fleur de sel on top of the chocolate, which is a crunchy, salty surprise. The chocolate for the shell is slightly darker than the other pieces I tried, and that bitterness plays well off the sweet (but not cloying) caramel.

I do think the caramel’s a little bit, well, oily. It doesn’t taste extra buttery, so I don’t think it’s excess butter. I almost wonder if it’s an alternative sugar, like glucose, or some other invert sugar. Caramel’s a little bit temperamental, and if you’re not careful you can get a big mess of over-crystallized sugar (picture rock candy, but without the stick). Sometimes candy makers will dope their caramel with some other kind of sweetener to minimize the chance of over-crystallization.

It’s not a deal breaker, but it’s a bit distracting. I think I’ll stick to my own chocolate caramel, with a bit of fleur de sel sprinkled on top.

You can buy Robin Chocolates here. Their online store isn’t up yet. If you ask very nicely they might ship stuff to you, but only if you live in the continental US.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, TravelTags, , , , 5 Comments

5 thoughts on “Robin Chocolates chocolate caramel fleur de sel”

  1. Hi,
    Thanks for the comments and criticism. I have only been in business for a year and just starting to grow. My recipes continue to get tweaked here and there as I learn different likes and dislikes amongst my customers. You obviously know chocolate – I have never had anyone (outside of a few chefs) mention the bottoms! The online store should be up in about 3 weeks, and will include shipping to Canada

  2. Mark – it probably is what you think it is. I can’t remember the exact process (and I’m lazy and won’t get my reference books out) but it’s the process of taking a C6 ring sugar dimer, and (hydro?)lyzing it into its monomer components. It’s added to caramels to interfere with the crystallization process, thus resulting in oozy, gooey caramel and not a clumpy crystalline mess.

    Robin – Thanks for the comment. I discovered your chocolates by accident, and for someone who has only been in business for a year, you’re doing really well. You have great technique – keep it up!

  3. Yeah, I was thinking about it after I posted. I initially thought of the enantiomer, which seemed highly unlikely, considering how difficult they are to make, but it could , and likely does, refer to any number of diastereomers. Blaven. .

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