|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 and have produced 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.
Following the video, but with a few tweaks to adapt to what I had in the kitchen, this is how I made:
Passionfruit and Rosemary Caramel Chocolates
- Using a paintbrush, lightly dusted chocolate moulds with silvery gold glitter as I didn't have the means for Barry's method.
- Tempered 100g of Costa Rica origin 71% dark chocolate.
- Coated the sides and bottoms of 16 chocolate moulds (I was being hopeful and only had enough filling for 8). Left to set.
- Pressed the insides of 1 large passionfruit through a sieve into a small pan.
- Added 1 tsp of glucose syrup and a few needles of freshly picked and washed rosemary.
- Heated over a low temperature until warm, then left to infuse for an hour.
- Heated a heavy bottomed pan over a medium to high heat, then poured in 50g golden granulated sugar. Left to caramelise and turn a light reddish brown.
- Removed from the heat and stirred in the passionfruit, mixing vigorously as I did so.
- Added 15g of unsalted butter, followed by 25g of a good 41% milk chocolate and mixed until smooth.
- Left to cool, then spooned into the moulds, leaving a 2mm gap at the top.
- Left for a couple of hours to set.
- Topped the moulds with the liquid tempered chocolate and left to set.
- Removed with great care.
|My attempt at cutting neatly in half|
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 Passion Fruit & Rosemary Caramels. 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.
This is a sponsored post. I was not asked to write a positive review and as always any opinions expressed are my own.
Lavender and Lovage. Mediterranean herbs are this month's theme.