These delicious passionfruit caramel chocolates are a decadent treat. The sweet, exotic and slightly tart flavour of the passionfruit works so well with the smooth caramel.
Prep time: 30 mins | Cook time: 0 | Other: 3 hours chill time
250g Irca Toffee D’or
Sosa gold colouring powder for dusting
Weigh out 250g of Toffee D’or and heat gently in the microwave for ease of piping.
Add in 20g passionfruit paste and combine the two.
Check the temperature of the mixture to ensure it has not exceeded 30°c (if it is above this temperature, leave to cool).
Dust the heart mould with Sosa gold colouring powder before flooding with tempered milk chocolate and turn out to create the shell and place into a chocolate fridge to set for a couple of hours.
Pipe the passionfruit caramel into the shell, leaving a 2mm gap from the top of the mould.
Place another layer of tempered chocolate onto the mould and scrape cleanly across to create a cap. Place back into a chocolate fridge for at least 1 hour until set.