Caramels Au Chocolat (Chocolate Caramels)

Directions

1. Put lowfat milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and heat it slowly on the stove. Meanwhile, heat the mix in the stewpan, not letting it boil, since you merely want to heat the sugar and glucose. When completely melted, pour this mix, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cool water, then into the mix, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning.
2. The mix forms a ball which can be rolled with the tip of the fingers.) Remove from the fire, add in the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cold and cut.