SEA SALT CHOCOLATES RECIPES

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CHOCOLATE SEA SALT RUGELACH | MOLLY YEH | RECIPE - RACHAEL ...



Chocolate Sea Salt Rugelach | Molly Yeh | Recipe - Rachael ... image

Food network star Molly Yeh shares her chocolate sea salt rugelach recipe that's perfect for Hanukkah or any holiday!

Provided by Molly Yeh

Number Of Ingredients 20

2 ½ cups all-purpose flour
plus more for dusting
¼ cup granulated sugar
½ teaspoon kosher salt
1 cup unsalted butter
cubed and cold
8 ounces cream cheese
straight from the fridge
2 large egg yolks
plus 1 large whole egg
1 teaspoon vanilla extract
½ teaspoon almond extract
optional
1 ½ cups chocolate chips or chopped chocolate (I prefer milk
but any type will do!)
Flaky salt
for sprinkling
Sprinkles
sanding sugar or turbinado sugar
for sprinkling

Steps:

  • Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment
  • Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect)
  • Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact
  • With the mixer still running, add the egg yolks, vanilla and almond extract (if using), then continue mixing until the dough comes together
  • Divide the dough in half and shape into 2 discs
  • Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days
  • Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each
  • Set aside to cool briefly while you roll out the dough
  • Beat the remaining whole egg with a splash of water for an egg wash
  • Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18 by 9 inches
  • Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you
  • (Try to work kind of quickly so the chocolate doesn't harden
  • ) Brush the border with a thin layer of egg wash
  • Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet
  • Repeat with the remaining dough and chocolate
  • Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour)
  • Preheat the oven to 375°F and line two baking sheets with parchment paper
  • Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar
  • Cut into 1 ½-inch slices and transfer to the baking sheets, spacing them 1 inch apart
  • Bake until golden brown on top, about 24 minutes
  • (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal
  • )  Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT RECIPE ...



Homemade Caramels with Dark Chocolate and Sea Salt Recipe ... image

These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.

Provided by larkspur

Categories     Desserts    Candy Recipes    Chocolate Candy Recipes

Total Time 9 hours 50 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 64 1-inch square caramels

Number Of Ingredients 9

1 cup white sugar
1 cup heavy whipping cream, divided
¾ cup light corn syrup
½ cup butter
½ teaspoon vanilla extract
1?¼ cups 60% cacao dark chocolate chips
¾ cup semisweet chocolate chips
2 tablespoons shortening
1 tablespoon sea salt

Steps:

  • Butter an 8-inch square baking pan.
  • Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
  • Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
  • Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
  • Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

Nutrition Facts : Calories 77.4 calories, CarbohydrateContent 9.7 g, CholesterolContent 8.9 mg, FatContent 4.7 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 2.7 g, SodiumContent 97.6 mg, SugarContent 5.2 g

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