Caramel filling for chocolates?

4
10
Joined Jan 23, 2011
Hi all,

I need a recipe for a caramel to fill approx 20 chocolates (small get together).  I'm tempering and molding, so I need a caramel that's firm enough to pipe into the chocolate coated wells, but still oozy enough upon bite (softball stage?).  I would prefer to make a flavored caramel..like passion fruit or mango.  Any help would be greatly appreciated.

Thank you in advance,
Lisa
 
1,103
35
Joined Jun 14, 2002
200g fruit puree

300g sugar

140g glucose or high DE corn syrup

400 g cream

90g butter
 
4
10
Joined Jan 23, 2011
Thank you so much!  However, one more question..since I've never made a caramel to fill chocolates.  What temp will give me the firm, but non viscous aspect upon bites?  Like if I cut one open, it oozes just slightly?
 

wolupsydney

Banned
8
10
Joined Jul 6, 2011
hello,
I am French  and this is  one of my recipes:
Praline  lemon cilantro (about 150 chocolates)

100  g of cocoa butter.
230  g of milk to cover coating.
1000  g of almond praline hazelnut.
15 g  coriander powder.
2  g of lemon oil.

Melt butter  with milk cover, add  the praline tempered, add thecoriander  essential oil. Pour in a 34 x 34 x 5 cm. Left to crystallizefor 24 h at  17 ° C and 65 ° humidity.  Detail of the squares of 2.2 cm square with a guitar and coat them with the Milky coverage.  Goldmarble  decor.
 
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