Chocolate Caramels with Salt

this recipe is taken from "Pier" by Greg Doyle
makes one 15x20cm tray                                                  


4g salt
100g unsalted butter, softened
50g dark bitter chocolate
240g caster sugar
80g liquid glucose
180ml double cream
Vanilla salt for garnish

Grease baking tray with butter. mix salt into the butter ans chill in the refrigerator. Melt the chocolate in a bowl over a double boiler. In a saucepan over a medium heat, bring sugar, glucose, and 40ml of water to the boil and continue cooking until the mixture turns to a light caramel colour. Remove from heat and stir in the salted butter and cream. Return the pan to the heat, bring the mixture to the boil again and cook to 118oC, using a sugar termometer. Remove from heat, add melted chocolate and mix until just combined. Pour the caramel into the prepared tray, allow to set at room temperature, then refrigerate.
to make vanilla salt, you will need 15g Maldon sea salt and 1 vanilla pod. Scrape the seeds out the pod and combine with sea salt. When caramel has set, cut into squares and sprinkle with vanilla salt