Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Passionfruit Caramel Chocolates with Rosemary

Passionfruit Caramel Chocolate

Chocolates, Sponsored Post | 19th September 2014 | By

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.

Chantel Coady Piping Passionfruit Caramel Chocolates.

The Master at work, not me!

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.

Passionfruit Caramel Chocolates in the making.

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.

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.

Passionfruit Caramel Chocolates

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

Orange and Rhubarb Chocolate Canapés

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.

Stay 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. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.

You can also follow me on TwitterFacebook, Instagram or Pinterest.

Passionfruit Caramel Chocolates. PIN IT.

Passionfruit Caramel Chocolates.

Passionfruit Caramel Chocolates – The Recipe

Passionfruit Caramel Chocolate
Print Pin
5 from 1 vote

Passionfruit and Rosemary Caramel Chocolates

Smooth and soft caramel with the flavours of sweet tart passionfruit and a hint of rosemary enrobed in a rich crisp chocolate casing. Perfect gifts to wow friends and family.
Prep Time1 hr
Cook Time15 mins
Setting Time3 hrs
Total Time4 hrs 15 mins
Course: After Dinner, Gift, Snack
Cuisine: British
Keyword: caramel, chocolates, dark chocolate, passionfruit, rosemary
Servings: 16 chocolates
Calories: 104kcal


  • 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.


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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 91mg | Fiber: 2g | Sugar: 11g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg


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.


  1. Esmeralda Vermeulen

    19th September 2014 at 3:30 pm

    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….

  2. Debi Wayland

    19th September 2014 at 5:02 pm

    That sounds and looks so good! I love to make my own candies! I haven’t done any in awhile. Thanks for the inspiration.

  3. Rhizowen

    19th September 2014 at 9:39 pm

    Sounds like a winning combination. When do I get to try one?

  4. Bintu @ Recipes From A Pantry

    20th September 2014 at 10:04 am

    My gosh, this looks fab. Post me some please?

  5. belleau kitchen

    20th September 2014 at 10:04 am

    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!

  6. Rebecca

    20th September 2014 at 3:14 pm

    Your tempering worked beautifully! So nice and shiny!

  7. hurny2009

    20th September 2014 at 5:48 pm

    These look soooo yummy! Your chocolate is so glossy and I can imagine it tastes amazing and smooth. xx

  8. Alison

    20th September 2014 at 6:01 pm

    oh my, these look absolutely gorgeous. You are so clever to make them, caramel is not easy

  9. Michelle Murray

    20th September 2014 at 6:34 pm

    Oh my goodness. These look amazing. I’m dieting at the moment but would kill for one of these haha

  10. Kate@whatkatebaked

    21st September 2014 at 9:30 am

    Just look at that inviting, oozing caramel… I only have one question: how long did they last?!

  11. Karen S Booth

    21st September 2014 at 9:58 am

    LOVELY entry for cooking with herbs and such a FABULOUS recipe for homemade choccies too – LOVE the photos Choclette!

  12. Janice Pattie

    21st September 2014 at 1:53 pm

    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.

  13. Kate Glutenfreealchemist

    21st September 2014 at 2:45 pm

    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!

  14. celia

    21st September 2014 at 8:32 pm

    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! 🙂

  15. Nayna Kanabar

    21st September 2014 at 9:48 pm

    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.

  16. Sarah Trivuncic

    24th September 2014 at 11:01 am

    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!

  17. Jane Sarchet

    1st October 2014 at 8:21 am

    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

  18. Louise Smith

    30th January 2015 at 11:08 am

    These look like the nicest caramels ever. I want to try some right now!!


Leave a Reply

Your email address will not be published. Required fields are marked *