Golden macadamia, caramel & buckwheat praline

Created by

  • Jodie Van Der Velden - CHOCOLATIER AT JOSOPHAN’S FINE CHOCOLATES
level 2

Recipe components

Used Callebaut products

CARAMEL

IngredientsPreparation
  • 120g
    caster sugar

Dry-caramelise to amber colour.

  • 70g
    thick cream

Heat. Deglaze caramel.

  • 70g
    unsalted butter
  • 40g
    liquid glucose

Gently mix in.

  • Q.S.
    crushed sea salt flakes

Add.

Let cool. Pipe small quantity into base of chocolate-shelled mould.

GOLD FILLING

IngredientsPreparation

Melt to 30°C.

  • 100g
    pure macadamia paste

Mix in until smooth.

  • 25g
    roasted buckwheat
  • 3g
    crushed sea salt flakes

Add.

Pipe on top of caramel into chocolate mould.
Apply thin layer of Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD to base after 12 hours.
Unmould.
 

FINISHING & PRESENTATION

Temper and line chocolate mould with Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD.
Use Mona Lisa® Creative Gold Metallic Powder CLR-19165-999 if desired.