Black Olive & Tomato Caramel

Name: Black Olive & Tomato Caramel
Yield: Makes about 80 chocolates
Ingredients: 125 ml (4 fl oz/½ cup) whipping (pouring) cream; 40 g (1½ oz) liquid glucose; 200 g (7 oz/2 sticks) unsalted butter, cut into cubes and at room temperature; 1 g (¼ tsp) balsamic vinegar; 250 g (9 oz/generous 1 cup) caster (superfine) sugar; A pinch of salt and black pepper; A pinch of salt and black pepper; 10 g (¼ oz) Kalamata black olives, pitted and finely chopped; 3 tomatoes, roughly chopped; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Ingredients

125 ml (4 fl oz/½ cup) whipping (pouring) cream
10

Vegetarian
Chocolate
Gluten-free

Method

Put the cream and chopped olives in a saucepan and bring to the boil. Take off the heat. Meanwhile, cook the tomato in a saucepan over a low heat for 15 minutes until the moisture has evaporated. Add the salt, pepper and balsamic vinegar. Pass the tomato mixture through a fine sieve (strainer) to make a tomato paste and then leave to cool.
Heat an empty heavy-b