Chocolate Caramel

INGREDIENTS 

605g caster (superfine) sugar 

211g liquid glucose 

60g Dark/ Milk chocolate (% Optional)

120g water 

7g Heilala vanilla paste

485g unsalted butter 

82g honey 

360g fresh cream 35% fat 

360g Ravifruit passion fruit puree

8g salt 

2g bicarbonate (baking) soda QS melted chocolate to adhere frames together 

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EQUIPMENT 

1 x large saucepan 

digital thermometer 

4 x large plastic frames Demarle Silpat mat (full) whisk 

spray oil 

cutting grid 2/4cm 

large knife

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METHOD

In a saucepan, heat the cream with the vanilla bean paste to boiling point. Set to the side. In separate saucepan, bring the passionfruit to a boil and set aside. Stack the frames and adhere them together using a small amount of melted chocolate in the corners. Place the frames on a silpat mat.

In a separate large saucepan, boil the sugar, glucose and water to 145°C. Do not whisk until it reaches 145°C, then add the butter and honey and whisk continuously. Once the butter has melted in, continue to whisk while adding in the boiled cream in increments (so that the temperature doesn’t drop too much), followed by the passion fruit puree. Add in the salt, bicarbonate soda and the chocolate. Place the large saucepan back onto the heat, stirring continuously until it reaches 121°C. Pour immediately into the frames and allow to set at room temperature for at least 4-6 hours. Once set, use a small knife to separate the caramel from the frames before lifting them off. Oil a cutting grid and place on top of the caramel. Cut along the lines using a large oiled knife, ensuring not to cut all the way through to the silpat mat. Remove the cutting grid, re-oil it and place it back on the caramel in the opposite direction and cut again so you have squares 2 x 2cm in size. Remove the grid and separate the individual caramels. The caramel will last approximately 6 months.  

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NOTE 

If the caramel is too soft, it can be placed back into the pot with a further 100g of cream and reboiled. Instead of using a thermometer this time, take small amounts and drop them into ice water to test and feel the consistency.