Fruit caramel: delicious and exotic chocolates

Name: Fruit caramel: delicious and exotic chocolates
Prep time: 120 min
Cook time: 30 min
Total time: 3 h
Yield: 24
Cuisine: French cuisine
Ingredients: 150 g fruit puree | Exotique; 90 g granulated sugar; 30 g couverture | white; 20 g butter | part 1, room temperature; 30 g butter | part 2, room temperature; a little cocoa butter colouring; 500 g couverture | white, tempered

Fruit caramel - Delicious, exotic chocolates

Chocolates come in all shapes, colours, sizes and flavours. From chocolate and alcohol to herbal fillings, everything is available. We have come up with something a little more special for you, which is simply not quite so common yet. Fruit caramel filling. With this filling, you always have the wow effect on your side. You can of course make the fruit caramel with any puree you like, but we have used a mix of various tropical fruits for our filling. The special thing about the filling is that the subtle caramel note complements the fruit note perfectly, but both flavours can still be tasted separately. It is definitely a must for all fruit, chocolate and caramel fans!

Most important key data

Quantity: 24 pieces

Difficulty level: Medium

Shelf life: 1 month

Fruit caramel

Fruit puree \| Exotique		150 g
Granulated sugar		90 g
Couverture \| white		30 g
Butter \| part 1, room temperature		20 g
Butter \| part 2, room temperature		30 g

Chocolate shell

Cocoa butter colours		Little
Couverture \| white, tempered		500 g

Exotique fruit puree 1 Kg

CHF22.50

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Lindt Couverture White 0.5 kg

CHF21.50

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Whisk flat 20 cm

CHF29.90

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Making the fruit caramel

Heat the fruit puree in a small pan on a low heat. Meanwhile, place the granulated sugar in a large pan and heat over a high heat.

As soon as it starts to melt and caramelise, you can stir it with a flat whisk. Once all the sugar crystals have dissolved and the caramel has a nice golden-brown colour, you can now deglaze it with the first part of the butter at room temperature.

Then slowly add the warmed fruit puree in approx. 3 parts, stirring constantly. Remove the pan from the heat and stir in the white couverture.

As soon as the caramel has cooled slightly (approx. 40 ºC), add the remaining butter at room temperature and stir well again. Transfer the finished caramel to a new bowl, cover with cling film and place in the fridge to cool for approx. 1 hour.

Chocolate mold hemisphere Ø 3 cm, 24 pieces

CHF29.90

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Lindt Couverture White 0.5 kg

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Cocoa butter starter set 6 colors

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Making the praline shell

Don't know how to temper correctly? Then take a look at our blog post or come to our couverture tempering course!

Polish the praline mould well with a piece of kitchen roll. The better you polish the mould, the more beautiful the shine will be afterwards!

Carefully heat the cocoa butter colours in warm water or in the microwave. If you put the colours in warm water, just make sure that the water exceeds 45 °C. Set the microwave to a low wattage and remove the colours every 15-20 seconds and shake briefly.

As soon as the colours are liquid, you can now either spray them into the polished moulds (directly from the bottle or with a brush) or you can also paint in patterns as you wish and as you like. If you decide to use the spraying method, be sure to line the area around the mould with some kitchen roll.

Then turn the mould over once, wipe it on kitchen paper and scrape off the remaining paint residue with a metal horn.

Now place the mould in the fridge for approx. 10 minutes and allow the cocoa butter colours to set.

Once the colours have set, take a silicone brush and carefully brush the moulds with the tempered couverture. Finally, fill all the moulds completely with the couverture, tap the back of your spatula against the sides of the mould a few times to remove the air bubbles and empty the couverture back into your container.

When emptying the couverture, tap against the mould several times (preferably also with the back of your spatula or with a chocolate hammer) and then scrape the edges of the mould clean with a metal horn.

Now fill your cooled fruit caramel into the moulds using a piping bag, leaving approx. 2 mm space to the edge as this will still be sealed with the couverture.

Now leave the mould to stand again (10 minutes in the fridge, 6 hours at room temperature) so that the caramel sets and the chocolates are easier to seal.

It is best to use a piping bag for sealing. Pour the couverture onto the filling, tap briefly so that everything is evenly distributed and scrape off the edges neatly with a metal horn.

Place the whole mould in the fridge for approx. 20 to 30 minutes. Before you turn the chocolates out, simply bend the mould slightly at both ends so that the chocolates really do come out on their own.

Now stand the mould upright and quickly turn it out onto the table. The chocolates should fall out by themselves.

Storage & shelf life

The finished fruit caramel will keep in the fridge for up to two weeks. In the freezer for up to 3 months. The praline has a shelf life of approx. 1 month.

Nutrition declaration per 100 g

Posted in: Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Chocolate and pralines, Pralines

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Pralinen und kleingebäck
By: Cosetta Zurfluh On 2023-05-30
Rating:
★★★★★ (5.0)

Bin einfach begeistert von diesen tollen Rezepten.ich Gratuliere ihnen bin stolz darauf euer Kunde zu sein. Dankeschön ?

Replied by: Nicholas Burk On 2023-05-31 Oooh, vielen lieben Dank für diesen herzigen Kommentar! Wir sind auch dankbar, Dich als tollen und treuen Kunden zu haben!
Hoffentlich können wir Dich noch mit vielen weiteren Rezepten begeistern!
Dein miniSchoggi Team!
Super Rezept:
By: Nicholas On 2021-06-17
Rating:
★★★★★ (5.0)

Megageiles Rezept und echt easy in der Umsetzung! Ich persönlich finde aber die Version mit dunkler Schokolade besser, da mir das mit weisser etwas zu süss ist, aber das bleibt natürlich jedem selber überlassen! Vielen Dank für das Teilen von dem Rezept!

Replied by: Nicholas Burk On 2021-10-26 Vielen Dank für das tolle Feedback!

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Fruit caramel: delicious and exotic chocolates

Fruit caramel - Delicious, exotic chocolates

Most important key data

Fruit caramel

Chocolate shell

Exotique fruit puree 1 Kg

Lindt Couverture White 0.5 kg