Lime Caramel, Coconut Praline & Rum Ganache

Ingredients

  • 300g Sugar
  • 165g UHT Whipping Cream Cream (SCM280P)
  • Lime Flavour Oil (SCF0652) to taste
  • 135g Unsalted Butter
  • 80g Praline paste (SCM132)
  • 80g Milk Chocolate Cacao Barry Alunga (SCC746)
  • 40g Toasted Coconut
  • 170g UHT Whipping Cream (SCM280P)
  • 100g Callebaut Original Sao Thome (SCC700)
  • 80g Cacao Barry Lactee Superior (SCC130)
  • 20g Butter
  • 10g Mount Gay 55% (SCL180P)
  • 8g Glucose (SCA119)
  • 100g Alunga (SCC746) for closing
  • Creative Powder; Gold
  • Yellow Cocoa Butter (SCR472)
  • Green Cocoa Butter (SCR471)

Method

These tantalisingly tropical bonbons take a little extra effort, but once you taste them you'll want to do it all over again! Created by Chocolate Master Ruth Hinks, this recipe is a little bit special and will quickly become a customer favourite. Perfect for a summer's afternoon with a cocktail!

How to Make Lime Caramel, Coconut Praline and Rum Ganache Chocolates:

Recipe by Ruth Hinks 

We have used mould SMP8060 - but you can use a mould of your choice 

  1. Using a small paintbrush, paint green (SCR471) and yellow (SCR472) cocoa butter colours into each cavity of the mould.   
  2. Wait for it to set. Then with gold creative powder colour (SCR461), brush the inside of the mould.   
  3. Line the mould with Cacao Barry Alunga (SCC746), Turn out excess chocolate, tap, scrape and let cool 
Lime Caramel Filling 
  1. Heat up the cream and set aside 
  2. Make a dry caramel with the sugar and add the butter 
  3. Slowly add the cream 
  4. Bring to the boil and add the Lime Flavour Oil 
  5. Strain and allow to cool, and pipe into the mould 
Coconut Praline Filling 
  1. Temper the Lactée Superieure milk chocolate (SCC1130) and add the praline paste (SCM132) 
  2. Mix in the toasted coconut and roll between two guitar sheets (SEA284) 
  3. Cut out into a small disc and place on top of the caramel 
Rum Ganache Filling 
  1. Bring the cream and glucose to the boil 
  2. Pour over the Sao Thome dark chocolate, Mount Gay rum and butter 
  3. Blend very well and pipe into the moulds on top of the coconut disc 
  4. Close off once it has set with Alunga (SCC746) 

 
Enjoyed this recipe? Try our Lime & Cointreau ganache, or our Tropical Burst bonbons!

Approximate costs

£17.41
1.3kg
£0.17
per Truffle
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.