Caramel Rum Kisses-Tish Boyle

25 Feb

I have been craving chocolate these days…thus decided to make chocolate. Well actually its either make it myself or break the bank buying them so which would it be….make them.

I bought Tish Boyles’ book on chocolate, see told you I was splurging….bad little girl.  Anyways, I saw this recipe on Caramel Rum Kisses. Thus decided to make them.

I did the dry caramel first and as per instructions by heating the sugar to hard crack stage and then grounded  it into a fine power. The cream was boiled and then came the grounded caramel sugar. The boiled cream was then poured onto the dark chocolate and rum to make the ganache. Whilst the ganache was setting or cooling, I prepared the chocolate disks by melting dark chocolate, tempering, cooling and cutting it into disks. Once the ganache was set, I piped the ganache onto the chocolate disks in the shape of kisses and stuck them in the fridge for cooling.

DSC_0214I next made the chocolate coating and dipped the kisses into the chocolate and voila caramel rum kisses.

Caramel Rum Mousse Ganache

1/2 cup sugar

1/4 teaspoon lemon juice

1/4 cup plus 2 tablespoons heavy cream

10 ounces dark chocolate

2 teasp. sugar

2 tablespoon unsalted butter

2 tablespoon dark rum

Round Chocolate Bases

3 ounces bittersweet chocolate couverture

Dark Chocolate Coating

1 1/4 pounds bittersweet chocolate couverture


4 ounces milk chocolate couverture

Note:  Instead of dark chocolate coating, I used Milk chocolate as I found dark chocolate can be bitter for those who don’t like dark chocolate.  I also used a combination of cocoa butter and chocolate to increase the viscosity when coating the kisses.  It worked just as good.


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