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Caramel filling for chocolates?

post #1 of 4
Thread Starter 

Hi all,

 

I need a recipe for a caramel to fill approx 20 chocolates (small get together).  I'm tempering and molding, so I need a caramel that's firm enough to pipe into the chocolate coated wells, but still oozy enough upon bite (softball stage?).  I would prefer to make a flavored caramel..like passion fruit or mango.  Any help would be greatly appreciated.

 

Thank you in advance,
Lisa

post #2 of 4

200g fruit puree

300g sugar

140g glucose or high DE corn syrup

400 g cream

90g butter

post #3 of 4
Thread Starter 

Thank you so much!  However, one more question..since I've never made a caramel to fill chocolates.  What temp will give me the firm, but non viscous aspect upon bites?  Like if I cut one open, it oozes just slightly?

post #4 of 4

 

hello,
I am French and this is one of my recipes:
Praline lemon cilantro (about 150 chocolates)

100 g of cocoa butter.
230 g of milk to cover coating.
1000 g of almond praline hazelnut.
15 g coriander powder.
2 g of lemon oil.

Melt butter with milk cover, add the praline tempered, add thecoriander essential oil. Pour in a 34 x 34 x 5 cm. Left to crystallizefor 24 h at 17 ° C and 65 ° humidity. Detail of the squares of 2.2 cm square with a guitar and coat them with the Milky coverage. Goldmarble decor.

 

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