It’s Chocolate Week, so I knew my next creation would include chocolate in it somewhere. I began by making possibly the most chocolatey cookies to ever exist! They had cocoa powder, cacao nibs and they were then dipped in chocolate. I have to start by saying that I never make cookies, like bread, they are something I really struggle with. The finished cookies were dry, crumbly and they ended up in the bin. I’m not sure if I was to blame or the recipe, but the cocoa powder really didn’t work in these cookies.
Deflated, I tried to think of something else I could make for chocolate week. For some reason my mind went completely blank and I couldn’t think of anything to bake, usually when this happens I browse my patisserie books, or turn to Pinterest. This time it was different though, because some amazing gifts arrived from Sous Chef. Included in the gift set was some freeze-dried passion fruit powder. I had the idea of making chocolate passion fruit caramels after reading a recipe in Edd Kimber’s book Patisserie Made Simple. The recipe featured didn’t include chocolate and he used passion fruit puree, but I like the combination of chocolate and passion fruit, so I was pretty confident it would work.
I’m pleased to say it did work, these caramels are fabulous, the chocolate hit is really strong, with a subtle hint of passion fruit in the after taste. The freeze-dried passion fruit powder is amazing and can be used in so many different ways, to flavour meringues, macarons, added to ganache or added to marshmallows like this recipe by Hint of Vanilla.
This recipe is very easy, but you will need a sugar thermometer to create these. if seeing these caramels has got you inspired, take a look at these other caramel recipes; Salted Pumpkin Caramels, Yuzu Caramels with Smoked Salt and Vanilla Bean Caramels.
This recipe is part of my #ConfectionCollection, which has unintentionally taken a break recently. If you want more recipes for candies and truffles, take a look there for some inspiration.
- 125g Chocolate 60% Cocoa, chopped
- 200ml Double Cream
- 60g Honey
- 200g Caster Sugar
- 2 Tbsp Passion Fruit Powder (3 Tbsp if you like a strong passion fruit flavour)
- Take a standard loaf tin and grease it with oil and line it with baking parchment, put it to one side on a trivet or towel, so that the heat doesn't ruin your worktop.
- Weigh out all of your ingredients ready, have the honey, sugar and passion fruit powder in a bowl.
- Place the chocolate and cream in a saucepan and heat it gently until the chocolate has melted and combined with the cream.
- Add the sugar, honey and passion fruit powder to the chocolate cream mixture and stir it gently until it reaches 122C, this will take almost 10 minutes.
- Pour the caramel into the prepared tin and leave it somewhere cool until it's completely set, preferably overnight.
- Turn the caramel out onto a board, using the paper to lift it.
- Cut the caramel into your desired shape, if it's bit sticky, coat a sharp knife in a flavourless oil and use it to cut the caramel.
Do you like caramels? Have you made your own? They’re much easier than I thought and they make great gifts, I shall definitely be giving some for Christmas (sorry to mention it already) this year.
Thanks for reading.