Smooth and soft caramel with the flavours of sweet tart passionfruit and a hint of rosemary enrobed in a rich crisp chocolate casing. The flavours and textures meld perfectly in these passionfruit caramel chocolates.
Well it doesn’t take much to get me passionate about caramels. They’re probably my favourite sweet treat ever. If you like them as much as me, you’re going to love this recipe for passionfruit caramel chocolates.
Rococo
The name Rococo for me conjures up images of sophisticated but slightly quirky chocolate luxury. The company is steered by a woman who is thoroughly immersed in the world of fine chocolate. Chantal Coady is a name to be revered as she understands chocolate like few others.
She’s a true chocolate pioneer and when she founded Rococo back in 1983, most of us in the UK had no idea what real chocolate was. Real Chocolate written by Chantal in 2003 was one of my first ever chocolate books. Reading the background and history of this most wonderful of substances, got me hooked, if it was possible to be even more hooked than I already was.
So if you’re planning on holding a dinner party or need something special to wow friends and family, why not try making these mouth-watering passionfruit caramel chocolates?
Passionfruit and Rosemary Caramel Chocolates
The flavours of passionfruit and rosemary had my mouth watering as soon as soon as their name touched my ears. I adore passionfruit and when it’s combined well with chocolate, it’s a real treat. The addition of the robust earthiness of rosemary is a great balancer to the fruity, tangy sweetness of the passionfruit. I had to have a go.
I watched a video by chocolatier Barry Johnson to in order to get an idea as to how to make these passionfruit and rosemary caramels. As the video didn’t include quantities, I took an educated guess and the caramels worked out fine.
However, I was only able to find one passionfruit, which wasn’t really enough. So I ended up with only eight caramels and some leftover tempered chocolate. For the 100g of dark chocolate couverture I used, a double quantity of the passionfruit and rosemary caramel would have been perfect. Sixteen large chocolates instead of only eight has got to be an improvement.
The video was really useful and I followed it as best I could. But I had to make a few tweaks to adapt it to what I had available in the kitchen. I didn’t have any fancy green and silver powders or the specialist equipment that Barry recommended. But I did have some edible silvery gold glitter and a silicone chocolate mould.
The passionfruit caramel was exquisite. It had a smooth soft texture and the flavours of sweet tart passionfruit with just a hint of rosemary. They melded perfectly with the rich chocolate.
One of the points Barry mentions in the video is that you must ensure a good seal with the chocolate. Because you definitely don’t want your caramel to leak out. Not only did I manage this, but I also achieved a thin chocolate shell. This meant the chocolate enhances the caramel rather than overwhelming it.
Sadly the video was taken down, so I’m no longer able to include it here for you to watch.
Tempering Chocolate
My chocolates may not have been as accomplished as Barry Johnson’s, but I was impressed with the results. I successfully tempered my chocolate, which I don’t always manage. This meant it had a good snap to it and a beautiful shine. In fact they were so shiny, they were virtually impossible to photograph.
The chocolate, I used, was a high quality bar of Costa Rica origin 71% that I picked up at the Waterford Food Festival. Ooh, it tasted delicious; rich and fruity but with no bitterness at all. I do think good quality chocolate makes the tempering process easier.
I’ve not given a method as to how to temper chocolate as I’m not an expert. I have used various methods over the years, but they all seem to be a bit hit and miss. However, if you’re not sure how to do it, I’ve given detailed instruction in my homemade Easter eggs post. I also have a post which explains why tempered chocolate is so important.
Other Chocolate Recipes You Might Like
- Chocolate & hazelnut ladoo
- Dark chocolate brazils
- Ginger chocolates
- Goat’s cheese chocolate truffles
- Rosemary chocolate truffles
- Salted caramelised almond chocolates
- Sparkling chocolate mendiants
- Whisky truffles
I’ve also made orange and rhubarb chocolate canapés which were exceedingly good. But I made them from a kit and really need to completely redo the recipe for the home cook. It’s on my list.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for passionfruit caramel chocolates, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more passionfruit recipes, follow the link and you’ll find I have a few of them. All delicious and nutritious, of course.
Choclette x
Passionfruit Caramel Chocolates. PIN IT.
Passionfruit Caramel Chocolates – The Recipe
Passionfruit and Rosemary Caramel Chocolates
Ingredients
- edible silver gold glitter
- 100 g dark chocolate the best quality you can afford (I used Costa Rica origin 71%)
- 2 large passionfruit
- 2 tsp glucose syrup
- 1 sprig fresh rosemary
- 100 g golden granulated sugar
- 30 g unsalted butter
- 50 g milk chocolate the best quality you can afford (I used 41%)
Instructions
- Use a paintbrush, to lightly dust the chocolate moulds with glitter.edible silver gold glitter
- Temper the dark chocolate.100 g dark chocolate
- Coat the sides and bottoms of 16 chocolate moulds and leave to set. I use a teaspoon to do this.
- Scoop the flesh from the passionfruit and place in a small pan along with the glucose syrup and the rosemary.2 large passionfruit, 2 tsp glucose syrup, 1 sprig fresh rosemary
- Heat over a low temperature until warm, then leave to infuse for an hour.
- Press the mixture through a sieve and discard the passionfruit seeds and rosemary needles.
- Heat a heavy bottomed pan over a medium to high heat, then pour in the sugar. Leave for 2-3 minutes to caramelise and turn a light reddish brown. Watch it like a hawk as caramel can burn very quickly.100 g golden granulated sugar
- Remove from the heat and stir in the infused passionfruit pulp, mixing vigorously as you do so.
- Add the butter, followed by the milk chocolate and mix until smooth.30 g unsalted butter, 50 g milk chocolate
- Leave to cool, then spoon into the moulds, leaving a 2mm gap at the top.
- Leave for a couple of hours to set.
- Top the moulds with the remaining tempered chocolate and leave to set. You will need to reheat the chocolate.
- Remove with great care and enjoy your fabulous chocolate creations.
Notes
Nutrition Estimate
Sharing
As these chocolates contain a caramel flavoured with fresh rosemary, I am entering them into Karen’s Cooking with Herbs over at Lavender and Lovage. Mediterranean herbs is this month’s theme.
This is a sponsored post. I was not asked to write a positive review and as always any opinions expressed are my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Stefania says
il cioccolato del punto 2. che va temperato è quello fondente e quello del punto 9. è quello al latte? non trovo il video… grazie
Choclette says
Sadly the video was taken down a couple of years ago. I’ve amended the blog post to reflect that now. And yes, it’s the dark chocolate that needs to be tempered and the milk chocolate that goes into the filling. I’ve clarified that in the recipe now. Good luck.
Louise Smith says
These look like the nicest caramels ever. I want to try some right now!!
Jane Sarchet says
Wow, you are rocking your chocolate skills lady! I honestly don’t think I have the patience to replicate these, but thoroughly enjoyed ‘watching’ you make them!
Janie x
PS thanks for sharing with Tea Time Treats! xx
Sarah Trivuncic says
I saw these on Facebook but I had to come and have a proper look. They are amazing and I’m in awe of your chocolatier skills!
Nayna Kanabar says
I love passionfruit so I am sure I would have loved these.I love the shine on them.I must learn how to temper chocolate properly.
celia says
Choc, life has been hectic, I’m sorry I haven’t visited sooner, but how wonderful that you’ve got the tempering nailed so well! Your chocolates are so glossy that they’re shining! 🙂
Kate Glutenfreealchemist says
These look totally amazing Choclette. I am so impressed by your chocolate-making skills. The shine on those is mirror-like! The oozing caramel looks to die for!
Janice Pattie says
Fantastic looking chocolates, you really did well with them as I know it isn’t easy. I’m not sure if my wind up broadband will let me watch the vid but I’ll try.
Karen S Booth says
LOVELY entry for cooking with herbs and such a FABULOUS recipe for homemade choccies too – LOVE the photos Choclette!
Kate@whatkatebaked says
Just look at that inviting, oozing caramel… I only have one question: how long did they last?!
hurny2009 says
These look soooo yummy! Your chocolate is so glossy and I can imagine it tastes amazing and smooth. xx
Michelle Murray says
Oh my goodness. These look amazing. I’m dieting at the moment but would kill for one of these haha
Alison says
oh my, these look absolutely gorgeous. You are so clever to make them, caramel is not easy
Rebecca says
Your tempering worked beautifully! So nice and shiny!
belleau kitchen says
what a brilliant post and WOW… how successful are your gorgeous chocs… i’m thinking you might be starting your own small empire soon? oh and i’m loving the rosemary, simply divine!
Bintu @ Recipes From A Pantry says
My gosh, this looks fab. Post me some please?
Rhizowen says
Sounds like a winning combination. When do I get to try one?
Debi Wayland says
That sounds and looks so good! I love to make my own candies! I haven’t done any in awhile. Thanks for the inspiration.
Esmeralda Vermeulen says
Oh my goodness, I am so happy I found your blog! I am a complete chocolate cooking/baking fan and an amateur chocolatiere!!! I was looking for fruits to incorporate inside my chocolate cake, I might try a twist of this recipe 😉 mmmmhh now where is my secret stash of Friday 4.30pm chocolates….