Recipe - Caramels Au Chocolat (Chocolate Caramels)

3 cup Milk
13 ounce Powdered sugar
Eggsize piece of glucose
3 One fourth ounce Chocolate in tablets
1 One half ounce Butter
One half Vanilla bean

Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a roundbottomed copper pan and melt it slowly on the stove.
Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
merely want to melt the sugar and glucose. When completely melted, pour
this mixture, bit by bit, into the chocolate, while stirring. When
thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
'ball' stage. (To test the stage of cooking by finger, dip the thumb and
index finger into cold water, then into the mixture, bringing the 2 fingers
together and dipping them again into water. This should be done quickly to
avoid burning. The mixture forms a ball that can be rolled with the tip of
the fingers.) Remove from the fire, add the butter, mix well, and pour onto
an oiled marble slab in an oiled, iron framework. Let cool and cut.

Source : The Art of French Cooking Posted by: Rina de Jong

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini