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Makes : 180 Yield

Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit and the crunch of toasted almonds.

Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit and the crunch of toasted almonds.

rok trajanja:: 2 Months
Conservation:: 8°C - 16°C (46°F - 60°F)

Containing: 1 Component

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Demonstration video<span>Passionfruit & Sliced Almond Caramel</span>

Demonstration videoPassionfruit & Sliced Almond Caramel

250 g

passion fruit puree
100 g

invert sugar
600 g

Heavy cream, 35% fat
300 g

sugar
100 g

glucose syrup
2 g

baking soda
2 g

soy lecithin
50 g

Butter, Softened
3 g

sea salt
25 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
25 g

Callebaut White Chocolate - CW2 - 5kg Block
100 g

Sliced toasted almonds

Combine passion fruit purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
Remove from the heat and add the remaining ingredients.
Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
Allow caramel slab to rest for at least 12 hours before cutting.
Remove the silicone mat and transfer the caramel to a cutting board.
Cut into desired shapes, then wrap for sale.