Caramel filling for chocolates?

Discussion in 'Professional Pastry Chefs' started by lisa2k, Jul 1, 2011.

  1. lisa2k

    lisa2k

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    Food Writer
    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
     
  2. thetincook

    thetincook

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    Line Cook
    200g fruit puree

    300g sugar

    140g glucose or high DE corn syrup

    400 g cream

    90g butter
     
  3. lisa2k

    lisa2k

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    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?
     
  4. wolupsydney

    wolupsydney Banned

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    Culinary Student
    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.