In this picture, there are six rolls, topped with chocolate and sea salt. Each in placed on a different colored plate. In the corner, there are 3 Spring & Mulberry Sea Salt bars.
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Salted Chocolate Roll with Savory Miso Date Caramel

By 

Sandy Truong An Tran Ho

entertaining everyday
About This Recipe

These Salted Chocolate Rolls, created by chef Sandy Ho, are nuanced, complex, perfectly salty, and not too sweet. Topped with a decadent salted date and miso caramel, and sweetened only with dates and layers of rich Spring & Mulberry Sea Salt dark chocolate. 

This Recipe Features
July Return
A grey Spring & Mulberry box labeled Sea Salt date-sweetened chocolate is laid on a light peach background.

Sea Salt

How Many?

Salted Chocolate Roll with Savory Miso Date Caramel

By 

Sandy Truong An Tran Ho

entertaining everyday
About This Recipe

These Salted Chocolate Rolls, created by chef Sandy Ho, are nuanced, complex, perfectly salty, and not too sweet. Topped with a decadent salted date and miso caramel, and sweetened only with dates and layers of rich Spring & Mulberry Sea Salt dark chocolate. 

Ingredients
Serving Size: 8 Rolls
12-14

Medjool dates, pitted and roughly chopped
2

cups milk, divided
1

cup unsalted butter, softened and divided, plus ¼ cup melted for finishing
1

whole egg
1

1 egg yolk
4

cups all-purpose flour
¾

cup date sugar (½ cup for dough, ¼ cup for filling)
2½

tsp salt (2 tsp for dough, ½ tsp for filling)
3

tsp instant yeast
2

Spring & Mulberry Sea Salt chocolate bars, finely chopped (for filling)
1

heaped tbsp red miso paste
2

tbsp water
1/2

cup water

Flaky sea salt for finishing
Directions
  1. Make the date caramel filling. Add dates, milk, 1/4 cup of the butter, 1 tsp salt, and red miso paste into a medium saucepan over medium heat and bring to a simmer.
  2. Using an immersion blender, carefully blend the date mixture until smooth. Keep warm for serving over rolls.
  3. Make the filling. Mix 3/4 cup date sugar, 1/2 tsp salt, 3/4 cup butter, and 2 finely chopped Spring & Mulberry Sea Salt chocolate bars in a medium bowl to form a chunky chocolate paste. Set aside.
  4. Make tangzhong (this paste will maintain that soft pillowy texture for your rolls!) Add 1/4 cup of whole milk, 2 tbsp water, and 2 tbsp flour to a saucepan and heat on medium until it comes to a paste, set aside to cool.
  5. Heat 1/2 cup water and 1/2 cup milk to 90F. Whisk in yeast and leave to cool for five minutes. Add eggs, set aside.
  6. Add all remaining dry ingredients (4 cup all purpose flour, ½ cup organic date sugar, 2 tsp salt) to the bowl of a stand mixer with a dough hook, gently mix to combine.
  7. Add tangzhong and yeast mixture. Mix on medium-low speed for 3-4 minutes
  8. With the mixer still running on medium-low speed, add cubes of butter (1/2 cup) one at a time and knead until you get a smooth dough with no visible butter. Continue kneading for 15-20 minutes. Preheat the oven to 375F.
  9. Cover the dough and rest in a warm place for 40 minutes
  10. Punch down dough and roll out to ½ inch thick or until you get a 18 x 13 inch rectangle, orienting the longest side to face you.
  11. Spread filling evenly over the dough leaving 1/2 an inch at the top edge. Roll dough onto itself from the bottom to the top and then cut into 8 equal pieces (about 2 ½ inch thick) and place 1 inch apart on a sheet pan.
  12. Cover with a damp towel and leave to rise again for 20 minutes
  13. Top each roll with a square of Spring & Mulberry Sea Salt chocolate, then bake for 20-25 minutes until golden.
  14. Leave to cool for 10 minutes, brush with melted butter and top with Savory Date Caramel.




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