Golden macadamia, caramel & buckwheat praline
- Level:
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Medium
CARAMEL
Ingredients: CARAMEL
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4.2 ozcaster sugar
Preparation: CARAMEL
Dry-caramelise to amber colour.
Ingredients: CARAMEL
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2.5 ozthick cream
Preparation: CARAMEL
Heat. Deglaze caramel.
Ingredients: CARAMEL
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2.5 ozunsalted butter
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1.4 ozliquid glucose
Preparation: CARAMEL
Gently mix in.
Ingredients: CARAMEL
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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
Preparation: GOLD FILLING
Melt to 30°C.
Ingredients: GOLD FILLING
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3.5 ozpure macadamia paste
Preparation: GOLD FILLING
Mix in until smooth.
Ingredients: GOLD FILLING
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0.9 ozroasted buckwheat
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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.
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