9 tablespoons unsalted butter, room temperature, cut into tablespoons
10 ounces dark organic chocolate (I like Green and Blacks)
1 1/2 cups organic whole cane sugar or sucanat
1/4 cup water
6 tablespoons unsalted butter
1 cup heavy cream
1/2 teaspoon coarse sea salt
1 tablespoon coarse sea salt, for garnishing
Preheat oven to 350 degrees. Line a 8 x 8-inch square pan with unbleached parchment paper. Leave an overhang on all sides. Lightly butter the parchment inside the pan and then set aside. In the bowl of a food processor, pulse together whole cane sugar, maple syrup, flour and salt to combine. Add butter and process until dough begins to come together. Pour dough out onto pan and press evenly into pan. Bake for 30 minutes, until golden brown.
Place chocolate in a large bowl and set aside.
In a medium saucepan, heat whole cane sugar and water over medium heat.
Simmer until it reads 220°F on a candy thermometer, about 6-7 minutes.
Remove from heat and add the butter, cream, and 1/2 teaspoon salt.
Put saucepan back over heat and bring to a boil, stirring until smooth.
Pour mixture over chocolate and let mixture sit for 1 minute.
Whisk together until smooth and then pour mixture over crust. Refrigerate overnight.
To serve carefully lift up on the parchment paper to release the bars from the pan. Cut bars using a knife dipped in hot water and then quickly dried. Sprinkle with sea salt.
These bars can be kept in the fridge for at least 3 days.
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