Golden macadamia, caramel & buckwheat praline
- Level:
-
Medium
CARAMEL
Ingredients: CARAMEL
-
4.2 ozCaster sugar
Preparation: CARAMEL
Dry-caramelise to amber colour.
Ingredients: CARAMEL
-
2.5 ozThick cream
Preparation: CARAMEL
Heat. Deglaze caramel.
Ingredients: CARAMEL
-
2.5 ozUnsalted butter
-
1.4 ozLiquid glucose
Preparation: CARAMEL
Gently mix in.
Ingredients: CARAMEL
-
Q.S.Crushed sea salt flakes
Preparation: CARAMEL
Add.
Let cool. Pipe small quantity into base of chocolate-shelled mould.
GOLD FILLING
Ingredients: GOLD FILLING
-
3.5 oz
Preparation: GOLD FILLING
Melt to 30°C.
Ingredients: GOLD FILLING
-
3.5 ozPure macadamia paste
Preparation: GOLD FILLING
Mix in until smooth.
Ingredients: GOLD FILLING
-
0.9 ozRoasted buckwheat
-
0.1 ozCrushed sea salt flakes
Preparation: GOLD FILLING
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.
Comments