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 hourhr
Cook Time15 minutesmins
Setting Time3 hourshrs
Total Time4 hourshrs15 minutesmins
Course: After Dinner, Gift, Snack
Cuisine: British
Keyword: caramel, chocolates, dark chocolate, passionfruit, 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
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.