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Caramels Mous Au Chocolat (Soft Chocolate Caramels)

1/2 lb Sugar

9 oz Fresh heavy cream

2 oz Cocoa powder

1 1/4 oz Honey

Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th `ball`stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong

 

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