Milk chocolate, soy sauce and Urfa chilli caramel truffle

To begin, make the caramel filling. Add the sugar to a heavy-based saucepan, shaking the pan to create an even layer. Heat until the sugar has all melted into a rich, golden caramel – do not stir the sugar while it is caramelising

Meanwhile, add the cream and chilli flakes to a pan and heat to infuse the flavour of the chilli into the cream. When the caramel is ready, remove from the heat and gradually whisk in the infused cream – take care, as the caramel may spit and bubble

Once smooth and combined, slowly whisk in the diced butter, a piece at a time. Finally, stir in the soy sauce and chill until cold. Transfer the mixture to a piping bag

Pipe the caramel into the chocolate shells and place in the freezer to set

Preheat the oven to 140°C/gas mark 1

Spread out the white chocolate on a lined baking tray and bake in the oven until golden, for approximately 10 minutes. Remove from the oven and allow to cool completely

Smash the white chocolate into smaller pieces using a rolling pin, then add to a blender with the chilli flakes. Gently blitz to form a crumb, taking care not to blend too much, or the mixture will stick together

Tip into a bowl and gently stir in the sugar and citric acid. Transfer the mixture to a tray, ready to coat the truffles

Melt the milk chocolate over a bain marie or in a microwave. Remove the truffles from the freezer and use a little melted chocolate to cap off the shells. Using a fork or spoon, gently roll the truffle shells in the melted chocolate, then roll in the tray of coating. Return the finished truffles to the freezer to set, removing 20 minutes before serving