Caramels au chocolat (chocolate caramels)

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       Title: CARAMELS AU CHOCOLAT (CHOCOLATE CARAMELS)
  Categories: Chocolate, Candies
       Yield: 1 servings
  
       3 c  Milk
      13 oz Powdered sugar
            Eggsize piece of glucose
   3 1/4 oz Chocolate in tablets
   1 1/2 oz Butter
     1/2    Vanilla bean
  
   Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
   into a round-bottomed copper pan and melt it slowly on the stove.
   Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
   merely want to melt the sugar and glucose. When completely melted, pour
   this mixture, bit by bit, into the chocolate, while stirring. When
   thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
   'ball' stage. (To test the stage of cooking by finger, dip the thumb and
   index finger into cold water, then into the mixture, bringing the 2 fingers
   together and dipping them again into water. This should be done quickly to
   avoid burning. The mixture forms a ball that can be rolled with the tip of
   the fingers.) Remove from the fire, add the butter, mix well, and pour onto
   an oiled marble slab in an oiled, iron framework. Let cool and cut.
   
   Source   : The Art of French Cooking Posted by: Rina de Jong
  
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