---------- Recipe via Meal-Master (tm) v8.02

     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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