A chocolate shell filled with delicious salted caramel

These delicious salted caramel chocolates are totally decadent. Flavoured with a touch of vanilla and the right hit of salt, the caramel has a beautiful smooth consistency and melts on the tongue once the chocolate dissolves.

Prep time: 5 minutes | Cook time: 5 minutes | Serves: 40 chocolates (size dependant) | Chill time: 1 hour


160g double cream
220g Caster sugar
35g Sosa Liquid glucose
2g Maldon sea salt
1 Norohy Vanilla Pod (scraped and whole pod)


Heat the double cream, glucose and vanilla pod scraped and pod (this can be heated and infused 6 hours before for a stronger vanilla flavour).

In a separate pan sprinkle the caster sugar layer by layer until it all melts, then continue heating until a golden caramel colour is reached. 

Once at the desired colour, very carefully and slowly add the heated double cream and glucose.

Once all the cream is added, add the salt and bring back up to the boil again to ensure all sugar is completely dissolved and is smooth. 

Remove vanilla pod from caramel before piping. 

Once the mixture has reached 30c the caramel is ready to pipe into desired chocolate shell.