Golden macadamia, caramel & buckwheat praline

Recipe

Created by

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

CARAMEL

Ingredients	Preparation
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

Ingredients	Preparation
100g CHK-R30GOLD	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.

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