Smoked Sea Salt and Caramel Chocolate Pots

A decadent Caramel Chocolate Tart finished with a delicate sprinkle of our Classic Sea Salt Crystals - balancing rich, silky chocolate and sweet caramel for the ultimate indulgent dessert. By Martyn Odelle, AKA LagomChef.

Instructions 

1 - To make the caramel pop all the ingredients into a saucepan and simmer away for 5-8 minutes until all dissolved and bubbly. We used the Smeg HOBD to allow for gentle heating and controlled ventilation. Add a pinch of either our classic sea salt flakes or Cornish Sea Salt Smoked Flakes. 

2 - Meanwhile, crumble the hobnobs into the bottom of the glasses and set to one side.

3 - When the caramel is ready, pour a layer around an inch thick into the glass and use the Dessert Chilling Function on your Smeg Blast Chiller or simply pop in the fridge to cool.

4 - Now you have some time to make the chocolate filling, so melt the dark chocolate in a pan, then gently mix through the double cream and butter until all incorporated. Add a tiny pinch of sea salt flakes to help balance the bitter chocolate.

5 - When the caramel is almost set, add a good amount of chocolate filling to fill the glasses, then top with a final crumb of hob nob and a tiny pinch of sea salt flakes of your choice to finish.