Golden macadamia, caramel & buckwheat praline
level 2
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Recipe components
Callebaut® ingredients
CARAMEL
Ingredients | Preparation |
---|---|
| Dry-caramelise to amber colour. |
| Heat. Deglaze caramel. |
| Gently mix in. |
| Add. |
Let cool. Pipe small quantity into base of chocolate-shelled mould. |
GOLD FILLING
Ingredients | Preparation |
---|---|
Melt to 30°C. | |
| Mix in until smooth. |
| 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. |