How Feastables Chocolate is Made

Ingredients

• 1 cup Unsalted Butter (real butter, melted)
• 1 cup Sweetened Condensed Milk (canned)
• 1/2 cup Heavy Cream (35% fat)
• 1 cup Brown Sugar (packed)
• 1 tsp Vanilla Extract (pure)
• 1/4 tsp Sea Salt (fine)
• 12 oz Dark Chocolate (70% cacao) (high‑quality bar, chopped)
• 2 tbsp Cocoa Butter (food‑grade, helps with tempering)
• 1 tbsp Cocoa Powder (unsweetened, optional dusting)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients, line the silicone molds with parchment if desired, and have the thermometer ready.

   Time: PT5M

2. Make the Caramel

   In the heavy saucepan melt the butter over medium heat, then whisk in brown sugar, sweetened condensed milk and heavy cream. Bring to a gentle boil, stirring constantly, and cook until the mixture reaches 240°F (soft‑ball stage).

   Time: PT10M

   Temperature: 240°F

3. Flavor the Caramel

   Remove the pan from heat, stir in vanilla extract and sea salt, then let the caramel cool to about 110°F before using.

   Time: PT5M

   Temperature: 110°F

4. Temper the Dark Chocolate

   Place two‑thirds of the chopped chocolate in a double boiler and melt to 115°F. Remove from heat and add the remaining third, stirring until the temperature drops to 88°F and the chocolate is glossy.

   Time: PT10M

   Temperature: 115°F then 88°F

5. Assemble the Bars

   Pour a thin layer of tempered chocolate into each mold, swirl to coat the sides, and let set for 1 minute. Spoon a dollop of caramel into the center, then cover with more tempered chocolate, smoothing the top with a spatula.

   Time: PT5M

6. Cool and Set

   Place the filled molds in the refrigerator (or a cooling tower) for about 20 minutes until fully hardened.

   Time: PT20M

   Temperature: 40°F

7. Demold and Wrap

   Pop the bars out of the molds, inspect for smoothness, and wrap each bar in foil or parchment for storage.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

2g

Carbohydrates

24g

Fat

12g

Fiber

2g