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: 13
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: 29
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: 80
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: 49
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: 19
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: 6
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...
Out of stock - No ETA
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: 14
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: 189