Salted chocolate caramels

Prepare all tools in advance, including a cake pan lined with oiled parchment; once the caramel starts, never walk away.

Scrape a vanilla bean; heat the heavy cream with the vanilla seeds and pod, corn syrup and honey; cover and let infuse.

Chop the dark chocolate.

Dry caramel: cook a third or half of the sugar over medium-high heat, stirring every so often with a spatula or whisk once it melts, until amber. Repeat with the remaining sugar and cook to deep amber with no lumps.

Reduce the heat; the thermometer should read 345F, 175C, and the caramel begin to smoke. Turn off the burner and pour in the hot cream.

Cook over the flame, adding the chocolate, until the thermometer reads 250F, 120C.

Off the heat, add the cubed salted butter and mix until completely smooth.

Pour into the lined pan and leave undisturbed at least two hours, overnight is best.

Cut the block into squares or rectangles with a very sharp knife, about 10 grams each; optionally top with toasted nuts or fleur de sel.