Golden macadamia, caramel & buckwheat praline
Recipe
CARAMEL
Ingredients | Preparation |
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Dry-caramelise to amber colour. |
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Heat. Deglaze caramel. |
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Gently mix in. |
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Add. |
Let cool. Pipe small quantity into base of chocolate-shelled mould. |
GOLD FILLING
Ingredients | Preparation |
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Melt to 30°C. |
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Mix in until smooth. |
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Add. |
Pipe on top of caramel into chocolate mould. |
FINISHING & PRESENTATION
Temper and line chocolate mould with Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD. |