Hej Chocolate&Caramel Lovers
Those are just not ANY caramels nononono, those are Salted Rosemary infused Caramels coated with dark Swiss Felchlin chocolate.
Oh My God
115 g heavy cream
2 sprigs fresh Rosemary
195 g sugar
30 g cold Butter
ca 20-30 dark hollow truffles
300 g dark tempered chocolate
Simmer cream with rosemary sprigs. Remove from heat and let infuse for at least 30 minutes. Strain the infused cream and return it to the saucepan. Place the pan over a medium heat and bring up to a simmer. Remove the pan from
Put the sugar in a large, heavy bottomed pan. Stir once, then bring to a boil on low heat until it has turned a warm golden brown.
Remove the pan from heat. Using caution, slowly add the warm cream a little at a time, stirring constantly until incorporated
Put the pan back over medium-low heat and stir the mixture until it reaches 109°C.
Drop in the butter and whisk until combined.
Fill the dark hollow truffle shells with the cooled caramel.
Use your fingertips to close the shells with tempered dark chocolate. Dip truffles in the melted chocolate or roll in chocolate between your palms.
Add a sprinkle of sea salt.