Rosemary Caramel Truffles




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

Sea Salt


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.



All we need is LOVE, LOVE is all we need

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20 truffles


300 g chopped milk chocolate

100 g double/heavy cream

50 g butter

1-2 tsp liquorice powder

Truffle Coating:

50 g raspberry powder

300-500 g (tempered) milk chocolate for coating

Bring the cream just to boil. Pour the cream over chopped milk chocolate and add liquorice powder. Mix continuously to form an emulsion.

Beat the butter until creamy and mix it into ganache until fully incorporated.

Cover the ganache with plastic wrap and leave until set in a cool area.

To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet. Leave until set in a cool area.

I recommend to temper the milk chocolate for coating. See my guide how to do it here.

Place raspberry powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the raspberry powder so that they’re completely covered.


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Annas Gingerbread

50-60 Truffles

1/2 dl Glögg or Mulled Wine

38 ml Double Cream

350 g chopped Milk Chocolate for Ganache

300 – 500 g tempered Dark Chocolate for coating

150 g crushed Swedish crispy Gingerbreads like Annas

Pre-made Dark Truffle Shells

Chop the chocolate for the ganache.

Bring cream just to boil and add mulled wine. Pour the cream over chopped milk chocolate and create a smooth emulsion.

Fill the dark truffle shells with the cooled mulled wine ganache.

Please check here if you want to know how to temper your chocolate.

Use your fingertips to close the shells with tempered dark chocolate. Dip the truffles in dark tempered chocolate and coat with crushed gingerbreads.


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Makes about 40 Pralines

300 g Almond Batons

20 g Icing Sugar

1-2 tbsp Water

1-2 tblsp Cointreau

Mixed 100g tempered Milk Chocolate/ 100g tempered Bittersweet Chocolate


Preheat the oven to 170°C.

Place almond batons in a bowl and toss them in the Cointreau, icing sugar and water. Make sure the all the nuts are well coated. Spread the almonds on the baking sheet and roast for 10 minutes until golden brown.

Remove from the oven and separate out all the nuts. Leave to cool.

Place the cooled almonds in a bowl and stir in the tempered chocolate. If you want to know how to temper your chocolate please look here.

Spoon small clusters onto baking sheet.

Leave to cool and enjoy.