Coffee & Caramel Chocolate Sticks

Classic flavour combinations, including a delightful twist on salted caramel.

Ruth Hinks, UK World Chocolate Master

  • 200 chocolate sticks
  • 1 hour
  • EASY

Ingredients

Method

  1. In a plastic bowl, warm No. 3 coffee chocolate slowly in the microwave, stirring frequently until just melted.
  2. Cover a baking tray with greaseproof paper, and pour a quarter of the chocolate along one end.
  3. Using a chocolate comb, spread the chocolate into lines, along the full length of the greaseproof paper.
  4. Sprinkle with chopped candied almonds.
  5. Set for 5 minutes at room temperature, chop into 10cm sticks and set for a further 30 minutes.
  6. Repeat steps 1-5 until No. 3 coffee chocolate finished.
  7. Repeat steps 1-6 for No. 2 caramel chocolate.  Sprinkle with sea salt instead of almonds at Step 4.


    Store in an airtight container at room temperature for up to 4 weeks.

Ingredients & equipment for this recipe

Realise your recipe’s flavour potential with Ruth Hinks chocolate, ingredients and equipment.

Love Ruth Hinks Recipes?

Take your skills to the next level at The Chocolate & Pastry School in Peebles, near Edinburgh.