October Recipe: Earl Grey & Rose Caramel Chocolates

caramel_chocolate3 caramel_chocolate4 caramel_chocolate2
  • Makes 21 Chocolates
  • 125g Caster Sugar
  • 20g Glucose
  • 120g Double cream
  • 10g earl grey tea (loose leaf or from teabag)
  • 20g Rose water
  • ½ vanilla pod
  • 100g butter
  • 4g sea salt
  • 600g dark chocolate – Ideally 63% but 70% is acceptable

For the caramel

  1. Bring to boil cream, earl grey tea, rose and vanilla set aside infuse for at least 1 hour
  2. Place in heavy bottom pan: sugar and glucose and melt on moderate heat but keep an eye so it doesn’t burn. Make a dry amber colour caramel and keep stirring so it doesn’t burn, after 10 minutes all the sugar will have melted along with the crystalised sugar. Take to a dark amber colour almost to smoking point.
  3. Once the sugar has melted Strain cream into another pan and bring to boil again
  4. As soon as the caramel is dark amber colour take off heat and add cream in thirds so the caramel doesn’t go everywhere.
  5. Once emulsified add butter and sea salt until incorporated
  6. Pass once more into a wide set bowl and leave at room temp to chill and thicken the consistency should be slightly thicker than pouring consistency. Once cool place in piping bag and set aside

For the chocolate tempering (seeded method)

  1. Polish mould with cotton wool
  2. Brush with luster if desired if not leave plain
  3. To temper
  4. Melt 400g dark chocolate to 45c in microwave for 1 minute bursts or over bain marie
  5. Take off heat
  6. Take the 200g of seeded chocolate and add in handfuls until you reach the ideal temperature state of 30-32c. This is when your chocolate is tempered and ready to use

Once tempered fill mould

  1. Tap mould on bench simulating a vibrating motion to make sure the mould has no air gaps
  2. Then leave for 25 seconds
  3. Tap out into original bowl
  4. Scrape excess chocolate off mould and now the mould should be lined thinly
  5. Place upside down over parchment paper at room temp and leave to set
  6. After 3 minutes the mould is ready to be scraped down and filled with caramel
  7. Place caramel filled mould in fridge until the caramel has thickened slightly
  8. Cap off mould with chocolate
  9. Scrape mould down and place on tray
  10. Leave to set, (look under the mould towards the light and there should be no moisture spots) then it is ready to tap out
  11. Enjoy!

Equipment needed:

Thermometer, chocolate mould, cotton wool, luster (not essential) all found at Lakeland and other related shops.