Dark chocolates with salted caramel and pistachios
Published on 17 December 2025
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Delicious addition to my two previous recipes, as gifts or assorted boxes. I used silicone bar moulds, any shape works. Simple without baking.
INGREDIENTS FOR 12 BARS
150 g DARK CHOCOLATE (70% / 85%)
SALTED CARAMEL (blog recipe)
PISTACHIOS (salted for contrast)
I melt chocolate in a water bath or microwave.
I add a teaspoon to each hollow.
I pipe caramel in the centre.
I add salted pistachios for contrast.
More caramel.
I cover with chocolate, add pistachios and chocolate chips in the centre.
I refrigerate a couple of hours to set, unmould easily, wrap individually if wanted and keep refrigerated.
Original source: https://incucinaconlilly.com/2025/12/17/cioccolatini-al-cioccolato-fondente-caramello-salato-e-pistacchi/