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
- Using a small paintbrush, paint green (SCR471) and yellow (SCR472) cocoa butter colours into each cavity of the mould.
- Wait for it to set. Then with gold creative powder colour (SCR461), brush the inside of the mould.
- Line the mould with Cacao Barry Alunga (SCC746), Turn out excess chocolate, tap, scrape and let cool
Lime Caramel Filling
- Heat up the cream and set aside
- Make a dry caramel with the sugar and add the butter
- Slowly add the cream
- Bring to the boil and add the Lime Flavour Oil
- Strain and allow to cool, and pipe into the mould
Coconut Praline Filling
- Temper the Lactée Superieure milk chocolate (SCC1130) and add the praline paste (SCM132)
- Mix in the toasted coconut and roll between two guitar sheets (SEA284)
- Cut out into a small disc and place on top of the caramel
Rum Ganache Filling
- Bring the cream and glucose to the boil
- Pour over the Sao Thome dark chocolate, Mount Gay rum and butter
- Blend very well and pipe into the moulds on top of the coconut disc
- Close off once it has set with Alunga (SCC746)
Enjoyed this recipe? Try our Lime & Cointreau ganache, or our Tropical Burst bonbons!
Approximate costs
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Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
In-stock: 19
Keylink
Lime Flavour Oil (Natural)
Dosage 0.10%
SCF0652
This is an oil soluble product. Simply add a few drops of oil to chocolate, desserts. ganache, marinade and sauces. ...
In-stock: 23
Lubeca
Lubeca Hazelnut Praline Paste
50% Hazelnuts
SCM132
A beautifully flavourful, glossy praline paste made with 50% hazelnuts. Deep, roasted flavours work so well with milk ch...
In-stock: 52
Callebaut
Callebaut Origin Chocolate; Dark; Sao Thome
Easymelt Chips; Minimum Cocoa Solids 70%
SCC1700
An Origin chocolate straight from the Chocolate Islands… Sao Thomé 70% is an intense dark chocolate made f...
In-stock: 35
Cacao Barry
Cacao Barry Milk Chocolate; Lactee Superieure
Chips; Minimum Cocoa Solids 38%
SCC1130
A milk chocolate with hints of caramel... Lactée Supérieure is a 38% milk chocolate that balances s...
In-stock: 11
Rum
Mount Gay Rum 55% vol Concentrated Alcohol
(Duty paid of £3.95 per 250ml)
SCL180P
The Mount Gay Rum Estate has long been recognised for the quality of its premium rums, which continue to win major inter...
In-stock: 12
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 245
Cacao Barry
Cacao Barry Milk Chocolate; Alunga 43%
Easymelt Chips; Minimum Cocoa Solids 41.3%
SCC1746A
A distinguished dark milk chocolate... Alunga 41% is Cacao Barry’s most cocoa-intense milk couverture, comb...
In-stock: 9
Creative Colour Powder
Gold Creative Powder
25g; Non Azo
SCR461
Gives a strong gold shimmer when brushed into moulds or sprinkled directly onto wet chocolate. You can also combine this...
In-stock: 141