Salted Caramel Chocolate Cups
Break up 150g of the Milk Chocolate and place in a heatproof bowl over a saucepan of barely simmering water. Leave to melt then remove from the water, stir the chocolate and leave to cool for 5 minutes.
Working on one case at a time, put a teaspoon of melted chocolate into the bottom of the Baking Case. Using a silicone pastry brush, paint the inside of each Baking Case with the melted chocolate to achieve a thin, even layer of chocolate, leaving the top 1/2cm (1/4inch) of the case unpainted – this makes the case easier to peel away. When all the cases are coated with chocolate, leave in a cool place until set.
Re-melt the chocolate if necessary, and repeat the chocolate painting as above to give each case a further layer of chocolate, making sure the inside of cases are completely covered. Leave the cases to set completely.
When you are ready to serve the chocolate cups, carefully peel away the paper Baking Cases and discard. Put the chocolate cups on a board or serving platter and put a spoonful of Salted Caramel into the bottom of each.
Break up the remaining Milk Chocolate along with the Extra Dark Chocolate and put in a bowl. Heat the cream in a saucepan over a low heat, until just boiling. Pour the heated cream over the chocolate and leave to stand for 1 minute, then stir until the chocolate has melted. Leave to cool and thicken to a spooning consistency. Place a spoonful of ganache over the top of the caramel layer. Your caramel cups are now ready to enjoy!