Naturally, a key component to these caramels is the use of Mexican chocolate.
The week prior to Cinco de Mayo is one of my favorites of the year; I love Mexican food, and thoroughly embrace the opportunity to try new and different recipes. The original recipe recommended using Ibarra, Abuelita, or Taza.
As it turns out, Mexican chocolate has a much grainier texture than other chocolates, and is flavored with cinnamon, almonds, and vanilla.
I couldn’t think of a better way to kick off the Cinco de Mayo food celebration here, than with these amazing candies.
Needless to say, fleur de sel makes everything and anything better, especially sweet confections like these caramels.