Spiced Caramel & Apple
Ingredients
- 50g Apple Puree (SCF0850)
- 50g Stock Syrup
- 8g Ultratex (SCA136A)
- 250g Caramel (SCM312)
- Q.S. Cinnamon Spice Drops (SCF1293)
- 150g Callebaut W2 White Chocolate (SCC520) (Casting)
- Creative Powder; Silver Copper
Method
Apple Gel
1. Bring the apple puree and stock syrup to the boil.
2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.
3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.
Cinnamon Spiced Caramel
1. Place the caramel into a microwaveable bowl and add the cinnamon spice drops to taste.
2. Warm gently in the microwave, approximately 20-30 seconds. Ensuring not to overheat.
Composition
1. Cast the mould with Callebaut W2 White Chocolate.
2. Pipe apple gel into 1/3 of the mould.
3. Pipe the spiced caramel into the mould, ensuring to leave a 2mm gap for capping.
4. Once the caramel has firmed up, cap the chocolates with Callebaut W2 White Chocolate.
5. Dust the finished chocolates with silver creative powder.
Approximate costs
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Callebaut Best Selling Core Grades
Callebaut White Chocolate; W2
Easymelt Chips; Minimum Cocoa Solids 28%
SCC1520
In-stock: 200+
IBC
Silver Creative Powder
25g; Non Azo
SCR465
Gives a strong silver shimmer when brushed into moulds or onto wet chocolate. Can also be combined with neutral alc...
In-stock: 22
