Caramel Filling

200g Heavy Cream
70g Glucose Syrup (DGF 8311)
150g Sugar
45g Butter
100g Exotic Fruit Puree (Passion Fruit, Pineapple, Mango, Banana)
TT Mango Fruit Paste (DRE 29304 2)

Macadamia Nut Praline

75g Corn Syrup
70g Sugar
108g Macadamia Nuts, Finely Choped
60g Butter



Caramel Filling

Dry melt sugar and glucose to caramel.

Boil cream, add to caramel.

Recook to230°F (110°C) then add puree.

Recook to 224°F (107°C).

Cool to 95°F (35°C) then beurre mix the butter to emulsify.

Macadamia Nut Praline

Melt butter and add all ingredients.

Spread to uniform thickness on dollar.

Bake 325 F to uniform golden color. Let cool slightly yet still warm.

Cut into round circles to fit inside chocolate molds.


Coat truffle molds with tempered White chocolate (Les Louis Blanc 30%, DGF 2120) that has been prepped with specks of tempered cocoa butter (chocobutter) in orange fireball, orange dream, infinite pink, and polished pink.

Fill molds with exotic caramel, let set 1 hour.

Top with a disc of macadamia nut praline.

Cap with tempered white chocolate.


Formulation courtesy of iFiGourmet