Golden macadamia, caramel & buckwheat praline
Medium
Containing: 3 Components

CARAMEL

Ingredients: CARAMEL

  • 120 g
    caster sugar

Preparation: CARAMEL

Dry-caramelise to amber colour.

Ingredients: CARAMEL

  • 70 g
    thick cream

Preparation: CARAMEL

Heat. Deglaze caramel.

Ingredients: CARAMEL

  • 70 g
    unsalted butter
  • 40 g
    liquid 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

Preparation: GOLD FILLING

Melt to 30°C.

Ingredients: GOLD FILLING

  • 100 g
    pure macadamia paste

Preparation: GOLD FILLING

Mix in until smooth.

Ingredients: GOLD FILLING

  • 25 g
    roasted buckwheat
  • 3 g
    crushed 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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