Passionfruit Caramel Chocolates with Rosemary
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. There’s even a video from a master chocolatier to show you exactly how to make them.
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.
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.
Rococo have teamed up with the kitchen expert Magnet to make a number of exquisite chocolates in one of their kitchens. They’ve produced a number of videos to show us how it’s done. In this YouTube video, principal chocolatier Barry Johnson makes passion fruit and rosemary caramels in the Integra White range at the Magnet Kensington Showroom. It’s an eleven minute step by step guide showing how to produce elegant chocolates including essential techniques, such as how to use a mould, make caramel and those all-important finishing touches that delight the eye.
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? Even if you don’t, watch the video anyway. It’s so interesting to see the process and watch a top chocolatier at work in a clean and tidy kitchen.
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.
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 is 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.
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.
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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. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Passionfruit Caramel Chocolates. PIN IT.
Passionfruit Caramel Chocolates – The Recipe
Passionfruit and Rosemary Caramel Chocolates
- edible silver gold glitter
- 100 g good quality dark chocolate (I used Costa Rica origin 71%)
- 2 large passionfruit
- 2 tsp glucose syrup
- small sprig of fresh rosemary
- 100 g golden granulated sugar
- 30 g unsalted butter
- 50 g good quality milk chocolate (I used 41%)
- Use a paintbrush, to lightly dust the chocolate moulds with glitter.
- Temper the 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.
- 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.
- Remove from the heat and stir in the infused passionfruit pulp, mixing vigorously as you do so.
- Add the butter, followed by the chocolate and mix until smooth.
- 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.
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.