Initially the sweet flavors of caramel hit your buds, followed by the nutritious Almond, then Sea Salt transporting them to the rich cocoa.  The ironic flavors take your senses to a new level of adult making you reach for your child like warm milk or English Morning Coffee.  Can you keep your milk at bay or reach for coffee to keep the dark side at bay?

Ingredients

Fudge Ganache

•  2 Oz 62% Semisweet Dark Chocolate Scharffen Berger
• 1 Tsp Coconut Oil
• 1/4 Cup Light Corn Syrup
• 1 Tsp Vanilla
• 3 Tbls Natural Cocoa Powder Scharffen Berger

 Caramel Strips

• ¼ Cup Whipping Cream
• ½ Tbls Light Corn Syrup
•  ¼ Cup Turbinado Sugar
• ¼ Tbls Butter
•   ¼ Tbls Coconut Oil

Middle Melt in Your Mouth Fudge

• 2 Oz 62% Semisweet Dark Chocolate Scharffen Berger
• 1Tsp Coconut Oil
• ¼ Cup Light Corn Syrup
• 1 Tsp Vanilla

Topping

• 20 Oz 62% Semisweet Baking Chocolate Scharffen Berger
• Sea Salt
• 18 Almonds

Preparation

Fudge Ganache

1)      Microwave chocolate bar with coconut oil in 30 second increments till it is fully melted.

2)      First add Light Corn Syrup and stir till even then add Vanilla.

3)      Incrementally, add the cocoa powder until it becomes thick and pulls from sides of dish.

4)      Pour onto a parchment paper so it is 6×8” slab about ½” thick.  Wrap the parchment paper around the slab like an envelope and freeze.

5)      Once it sets, cut into ½ x ½ x 6” rectangles, about 8 total, and refreeze until ready to use.

Carmel Strips

1)      In a wide bowl, melt unsalted butter and Coconut Oil in microwave.

2)      Add Corn Syrup, Sugar and continue to heat on high in microwave to boil off water.  Watch the mixture in the microwave and occasionally stir and allow moisture to escape.  Look for a change in color from yellow to light brown.  Test caramel by dropping into cold water.  If it balls form in the water, it is ready.

3)      Once brown, then pour onto a parchment paper lined cookie sheet.  Use a pizza cutter and slice into 1×6 inch squares, a total of 8.

4)      Freeze the strips until ready to use.

Melt in your Mouth Fudge

1)      Microwave chocolate bar with coconut oil in 30 second increments till it is fully melted.

2)      First add Light Corn Syrup and stir till even then add Vanilla.

3)      Allow to set until ready to use.

Assembly

1)      Remove the Ganache fudge and caramel wrap from the freezer.  Recut the edges of the caramel and position on top of a rectangular Gnache and put on a separate parchment paper lined pan.

2)      Use a clean knife and apply a Tablespoon of Melt in Your Mouth Fudge on each bar and spread evenly with a knife.  Place a set of 3 Almonds on each bar then freeze. Repeat for all bars.

3)      Melt the 20 Oz 62% Semisweet Baking Chocolate Scharffen Berger in 3 Oz increments.  Dip 4 bars at a time and sprinkle with Sea Salt.

Enjoy!