Day 1: Blackthorn sea salt caramel filled chocolates
We have been making this chocolate for many many years now - I think the first was in 2008 when we developed the recipe for wedding chocolates for the daughter of a dear friend. The groom had grown up in France and asked if I could include a sea salted caramel as he remembered them from his youth. At that point, unsophisticated person that I was, I had never heard of a sea salt caramel - as indeed hadn't 99% of the UK population! Hard to imagine, I know, from these sea salt caramel saturated times. So I set about developing recipes and sending them to the groom for feedback - given that I did not know how soft or hard the caramel was to be, how sweet/not sweet, how salty it should be - I really needed his guidance. On about the fourth iteration, he said 'Yes! this is it, takes me right back to childhood', and from then on, we understood his affection for them - they were indeed delicious. Initially, I thought making them was just a bespoke thing...