Who would you give your last Rolo to? The choice could be even harder when you’ve made them yourself. This awesome recipe has been shared with us for Chocolate Week courtesy of Jesse Dunford Wood of Parlour Bar. For this recipe you need to source some chocolate casings, round hollow chocolates with holes in the top for filling. I have seen these for sale in posh sweet shops, and you might need a trip down to a ‘Chocolatiers’ – which are all the rage these days.

Salted Caramel Rolos

2014-10-14 19:14:16

Salted caramel may seem rather odd, but the French have been doing it for years – and it seems as though we have only just discovered it. If you add more cream to this recipe, this turns into a beautiful sauce for vanilla ice cream, French it up a bit and it sounds much more romantic...’sauce caramel au beurre sale’

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Ingredients

1. Chocolate casings, (makes about 40 too much, but then again you don’t want too little)
2. 200g Sugar
3. 150g Double cream
4. 50g Unsalted butter
5. 5g Maldon sea salt
6. More chocolate for rolling (the darker the better, 60% at least…) and cocoa for rolling too.

Instructions

1. In a pan, mix the sugar with a little water to dissolve, and put it on the heat cooking until it bubbles and turns golden. When it is golden watch it closely, we want a very dark caramel, almost burnt, otherwise it ends up too sweet. Be brave, and when you think you can’t take it any further pop the butter in, and stir it around, BEWARE it will foam up and splutter, add the cream bit-by-bit too, still being careful. Once it is all incorporated, leave it to cool, and once it is cooled add the salt flakes.
2. The reason for cooling it first is to stop the salt from melting; you want salty crystals in your sweet toffee.
3. Keep at room temperature, and put the caramel into a piping bag, and pipe into the chocolate casings, as full as you can manage.
4. Leave in the fridge to set, and you can melt your chocolate for rolling them in while you are waiting.
5. First dab the chocolate case openings with a finger-tip-full of chocolate to seal it, (you can fridge them again) at this point, then roll them in more melted chocolate and then in cocoa.
6. Keep in the fridge to set the caramel, and the chocolate. You will be rewarded by your hard work with beautiful chocolates that will keep for quite a while, but I doubt they will survive too long 😉

By Jesse Dunford Woord

Tasting Britain https://tastingbritain.com/

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