Chocolate Caramel

In a large saucepan, combine the chocolate, sugar, light corn syrup, salt, and half the heavy cream

Cook over low heat, stirring constantly, until the sugar dissolves

Continue cooking and stirring until the caramel reaches the soft-ball stage

Add the remaining 1/2 cup of heavy cream and cook without stopping to stir until it reaches the soft-ball stage again

Finally add the remaining heavy cream and cook, stirring constantly, until the caramel reaches the firm-ball stage

Pour into a square, 17 cm refractory dish coated with butter or cooking spray, leaving no more than 1/4 inch of space between the caramel and the edge of the pan

Let cool and cut into squares when completely cold

Wrap each piece individually in plastic wrap, and store at room temperature for up to 2 weeks.