Coffee and Chocolate Caramels

Combine the cream, sugar, invert syrup, butter, and coffee in a saucepan and place over high heat.

As soon as the mixture comes to a boil, stir thoroughly and reduce the heat to just below medium.

Leave the mixture alone, letting it simmer gently until it reaches 110°C (230°F).

Stir the mixture occasionally, scraping down the sides with a spatula and stirring the bottom of the saucepan.

Once the mixture reaches 116°C (240°F), stay right by the pan and start stirring more frequently; you will notice it becoming thicker.

When the mixture reaches 121–122°C (250–252°F), turn off the heat, stir with the spatula until the large bubbles subside, and pour into a prepared silicone mold.

Randomly scatter the chocolate callets on the bottom of the mold and only then pour in the hot caramel.

Let the mixture cool to room temperature, then place it in the refrigerator for 2 to 3 hours to set.