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)

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 milk chocolate and add the praline paste
Mix the 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 chocolate, rum and butter
Blend very well and pipe onto the coconut praline
Pipe into the moulds on top of the coconut disc
Close off once it has set with Alunga (SCC746)

Approximate costs

£20.15

1.3kg

£0.20

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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