Espresso Sea Salt Caramel Truffles - My Best Candy Ever.

One of my "secret" caramel ingredients is the "Dulce de Leche" in place of regular condensed milk - a double whammy of rich caramel flavor! The addition of Mexican Vanilla provides a distinct feel of fine Latin American dessert character. By cooking the caramel to a temperature of 236 degrees F, I keep it from getting too chewy or even hard. It "oozes" slowly and thickly from a cut truffle piece.

A pinch of salt brings out the flavors of any food, especially so in caramels. To take this principle onto a true gourmet level, I use this wonderful sea salt blend with espresso grounds in the mix. Needless to say, a hint of coffee enhances the flavors of dark and white chocolate. So, here's what you experience when you place one of these truffles into your mouth:

You bite through the chocolate shell and you notice the texture and flavor of the caramel filling, while the salt crystals tickle your taste buds ever so lightly. But then - the "mingling" begins. The confection starts to melt in your mouth. The caramel blends with the chocolate and it seems like this is the best chocolate you've ever tasted. A few seconds later, light saltiness combined with a gentle touch of coffee creates a flavor explosion in your mouth. The working-together of all components gives you this gorgeous sensation of sweet luxury - the taste of a truly unique and exquisite candy. You are in "truffle heaven"!