Caramel Macadamia White Chocolate Truffle

Recipe by: Heather Hurlbert

Caramel Filling

200gHeavy Cream
70gGlucose Syrup (DGF 8311)
150gSugar
45gButter
100gExotic Fruit Puree (Passion Fruit, Pineapple, Mango, Banana)
TTMango Flavor Paste (DRE 29381 3)

Macadamia Nut Praline

75gCorn Syrup
70gSugar
108gMacadamia Nuts, Finely Choped
60gButter

Caramel Filling

  1. Dry melt sugar and glucose to caramel.
  2. Boil cream, add to caramel.
  3. Recook to230°F (110°C) then add puree.
  4. Recook to 224°F (107°C).
  5. Cool to 95°F (35°C) then beurre mix the butter to emulsify.

Macadamia Nut Praline

  1. Melt butter and add all ingredients.
  2. Spread to uniform thickness on dollar.
  3. Bake 325 F to uniform golden color. Let cool slightly yet still warm.
  4. Cut into round circles to fit inside chocolate molds.

Assembly

  1. Coat truffle molds with tempered White chocolate (Les Louis Blanc 30%, DGF 2120) that has been prepped with specks of tempered cocoa butter (chocobutter) in orange fireball, orange dream, infinite pink, and polished pink.
  2. Fill molds with exotic caramel, let set 1 hour.
  3. Top with a disc of macadamia nut praline.
  4. Cap with tempered white chocolate.