CHILE INFUSED CHOCOLATE CARAMELS
Ingredients
- CHILE-INFUSED CREAM
- 4 cups heavy cream
- 6 dried chiles de árbol (or substitute 2-3 teaspoons red chile flakes)
- CARAMELS
- 4 cups chile-infused heavy cream
- 2 1/2 cups light corn syrup
- 4 1/2 cups sugar
- 1/2 teaspoon salt
- 2 teaspoons instant espresso, dissolved in 2 tablespoons hot water
- 1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces
- 1/2 pound unsalted butter, cut into 16 pieces
- Textured sea salt, like Maldon or grey fleur de sel
- Vegetable oil cooking spray
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