SWEET AND SALTY CHOCOLATE SQUARES

to Read (

Words)

I know... we already passed Christmas and this month should be about minimizing the sweets and other caloric stuff but I definitely wanted to share this recipe I'm participating with on a chocolate recipe contest. And yes I know... they are so mouth-watering but I can assure you it is worth triying this delight, they are absolutely scrumptious! :D

So this time no light nor super healthy dish... this is a real super sweet dessert. The mixture of sweet and salty is like perfection, one of the yummiest things that exist. I made a mix of the squares I normally make every Christmas but gave a twist to it by adding the caramel and the touch of salt... even more succulent.

I would like to warn you in advance that this salted caramel recipe is spectacular and addictive, and I'm not exaggerating. You can easily eat it just like that, spoon after spoon... Something really magic and amazing happens when you mix a bit of salt with chocolate, it enhances its flavour so much and takes it to another level.

I used lactose free butter and heavy cream, also vegetable milk but you can use the classic ones if you like.
Ok no more talking, let's do the recipe straight away! I hope you enjoy these sweet and salty chocolate squares!

CHOCOLATE - SWEET AND SALTY CHOCOLATE SQUARES

SWEET AND SALTY CHOCOLATE SQUARES

INGREDIENTS

FOR THE BASE:

150 gr. gluten free plain biscuits (Graham or Digestive like), crumbled

100 gr. chopped walnuts

5 tbsp. pure cocoa powder

10 dates, pitted and chopped

100 gr. dry shredded coconut

100 gr. unsalted butter, melted (I used lactose free)

1 egg, beaten

1/2 tsp. salt

FOR THE FIRST LAYER:

1 instant custard sachet
3 tbsp. almond cream
100 gr. unsalted butter, at room temperature
200 gr. icing sugar
3 tbsp. milk (I used almond milk)
1 pinch of salt

FOR THE SECOND LAYER (SALTED CARAMEL):

100 gr. brown sugar
100 ml. heavy cream 35 % (I used lactose free)
5-6 pinches of fine salt
100 gr. butter

FOR THE CHOCOLATE COAT:

200 gr. dark chocolate
30 gr. butter
Some salt flakes

ELABORATION

OF THE BASE:

Preheat the oven to 180º C .
Pour all the ingredients of the base in a bowl. (You can use a blender or food processor to grind the biscuits and dates a bit if you want).
Use a mould with a squared or rectangular shape, and cover the base with baking paper. Pour the mixture and press to cover it evenly. Using a spoon or spatula will help you.
Bake at 180º for 10-12 minutes. Then remove from the oven and let cool.

OF THE FIRST LAYER:

Mix all the ingredients of the first layer in a bowl, sifting the icing sugar.
Pour over the base evenly when it is cool, and keep in the fridge.

OF THE SALTED CARAMEL:

In a small sauce pan, set to medium heat and add the butter and the sugar, wait until the butter has molten.
Turn up the heat a bit and simmer for 5-6 minutes, stirring all the time with a whisk so it does not get stick, until it thickens.
Add the cream and cook for another 2-3 minutes, stirring all the time.
Remove from heat, add the salt and mix well.
Allow to cool a bit and then pour over the other layer.

OF THE CHOCOLATE COAT :