Orange Caramel Praline
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Sugar | 325 gr | Ganache ingredients |
| Casa Cream UHT | 350 gr | Ganache ingredients |
| Arabesque White 30% | 350 gr | Ganache ingredients |
| Salt | 2 gr | Ganache ingredients |
| Orange juice | 275 gr | Gel ingredients |
| Sugar | 125 gr | Gel ingredients |
| Pectine NH | 6 gr | Gel ingredients |
| Sugar | 25 gr | Gel ingredients |
| Arabesque Dark 70% | Gel ingredients |
Preparation
For the gel: Heat the orange juice together with 125 gr of sugar.
Mix the pectine NH with 25 gr of sugar and add the mixture to the previous one.
Heat the combined mixture at 103°C and then let it cool down.
Heat 325 gr of sugar until it turns brown (caramel).
For the filling: Heat the whipping cream and then carefully mix it with the caramelized sugar.
Add the Arabesque White 30% chocolate and the salt and stir everything together until well blended.
Spray the molds with cocoa butter and then pour the melted Arabesque Dark 70% chocolate on top.
Tip over the molds so shells are formed and cool them the fridge.
Fill the molds up with the orange gel and caramel filling.
Pour melted Arabesque Dark 70% chocolate at the top and cool in the fridge.
The healthiest food is delicious.