What gives the miso caramel its unique flavor?

The miso caramel gets its distinctive sweet and salty profile from white miso paste combined with the natural sweetness of Medjool dates and a hint of lime juice.

How do I prevent the chocolate from seizing when melting?

Melt the chocolate over a water bath, ensuring the bowl completely covers the pot and no steam or water comes into contact with the chocolate, which can cause it to coagulate.

How long do these chocolate cups need to set?

The chocolate shells set in the freezer for 10-15 minutes, and the finished cups need another 15 minutes in the freezer after filling, then should be kept in the refrigerator.

Can I use dry dates instead of fresh Medjool dates?

Yes, if using dry dates, make sure to soak them until they are plump and soft before blending them into the miso caramel for a smooth texture.

How should I store these Sweet and Salty Miso Caramel Dark Chocolate Cups?

After the final setting in the freezer, store the chocolate cups in the refrigerator to keep them firm and fresh.

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Sweet and Salty Miso Caramel Dark Chocolate Cups
[Vegan]

AV By: Anett Velsberg

Author Bio

Anett Velsberg is an experienced food photographer, videographer, recipe creator, and food stylist from Tallinn,... Read More

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Close-up of a dark chocolate cup, cut in half to reveal a creamy, light brown miso caramel filling, garnished with flaky sea salt.

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Ingredients You Need for Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]

1 cup dark chocolate chips, divided into two batches
1 cup fresh Medjool dates, or dry ones soaked until plump
4 tablespoons white miso paste
Juice from 1/4 of 1 lime
A pinch of salt plus more for topping

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How to Prepare Sweet and Salty Miso Caramel Dark Chocolate Cups [Vegan]

Melt half of the chocolate over a water bath, making sure that the bowl covers the pot completely and there is no steam coming out (water will make the chocolate coagulate).
Brush the insides of muffin cases with the chocolate, stroking upwards. Another way of doing this is to put a tablespoon of chocolate in a mold and swirl around the edges. Place the cases in the freezer to set for 10-15 minutes.
To make the miso caramel, add the miso paste, dates, lime juice, salt, and 2 tablespoons of water in a blender and blend until smooth and creamy. If necessary add a couple of more tablespoons of water.
Take the muffin cases out of the freezer and place a tablespoon of miso caramel in each. Melt the remaining chocolate and fill up the cups, sprinkle some flaky sea salt on top, then place in the freezer again for 15 minutes. Keep in the refrigerator after that.