Homemade Chocolate Turtles With Pecans + Caramel | Jacques Torres

 Ingredients

½ pound pecan pieces

20 Caramels, halved (about forty ½-inch pieces)

1 pound chopped dark chocolate, chopped into small pieces

Yield

Serves: Makes 3 to 4 dozen

Preparation

To temper the chocolate, place in a microwave-safe glass bowl. Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted. Whisk until smooth.

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Arrange the broken pecan pieces evenly over the prepared baking sheet. Top with ½-inch squares of caramel, leaving about an inch between each caramel. Bake until the caramel melts and is slightly soft, 3 to 5 minutes; do not overbake. Let cool completely.

Working one at a time, lift each caramel pecan cluster off the baking sheet and dip into the bowl of tempered chocolate. Use a fork to remove, letting excess chocolate drip back into the bowl. Place turtles onto a parchment-lined baking sheet to cool and set.