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Fruit caramel: Delicious and exotic chocolates

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★★★★★ (5.0)
Posted on: 2021-05-27
 

Fruit Caramel – Delicious, exotic chocolates

Chocolates come in all shapes, colours and sizes, as well as in every conceivable flavour. From chocolate and alcohol to herbal fillings, you can find just about anything. We’ve come up with something a bit more special for you again – something that isn’t quite so common yet: a fruit caramel filling. With this filling, you’re sure to create that ‘wow’ effect every time. You can, of course, make the fruit caramel using any purée you like; for our filling, we’ve used a mix of various tropical fruits. What makes this filling so special is that the delicate caramel note complements the fruity note perfectly, whilst both flavours can still be tasted individually. It’s definitely a must-try for all fans of fruit, chocolate and caramel!

Key figures

Quantity: 24 pieces

Difficulty: Medium

Shelflife: 1 month

Fruit caramel

Fruit purée | Exotique150 g
Granulated sugar90 g
White couverture chocolate30 g
Butter | Part 1, at room temperature20 g
Butter | Part 2, at room temperature30 g

chocolate wrapper

Cocoa butter coloursA little
Couverture | white, tempered500 g

Making the fruit caramel

Heat the fruit purée in a small pan over a low heat. Meanwhile, put the granulated sugar into a large pan and heat it 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 turned a lovely golden-brown colour, you can now deglaze it with the first portion of the room-temperature butter.

Then slowly add the warmed fruit purée in about 3 batches, stirring constantly. Remove the pan from the heat and stir in the white couverture.

Once the caramel has cooled slightly (to about 40 ºC), add the remaining room-temperature butter and stir well once more. Transfer the finished caramel to a new bowl, cover it with cling film and place it in the fridge to cool for about 1 hour.

Making the chocolate shell

Not sure how to temper chocolate properly? Then have a look at our blog post or come along to our couverture tempering course!

Here you’ll find our chocolate tempering courses

Polish the chocolate mould thoroughly with a piece of kitchen roll. The better you polish the mould, the lovelier the shine will be afterwards!

Gently warm the cocoa butter colours in warm water or in the microwave. If you place the colours in warm water, just make sure the water is above 45 °C. Set the microwave to a low wattage and take the colours out every 15–20 seconds or so to give them a quick shake. 

Once the colours are liquid, you can either pipe them into the polished moulds (directly from the bottle or using a brush) or you can paint patterns into them, however you like and however it takes your fancy. If you opt for the squirting method, you should definitely line the area around the mould with some kitchen roll.

Then turn the mould upside down, wipe it on kitchen roll and scrape off any remaining colour residue with a metal spatula.

Now place the mould in the fridge for about 10 minutes to 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 sides of the mould a few times with the back of your spatula to release any air bubbles, and pour the couverture back into your container.

When emptying the couverture, tap the mould several times (ideally with the back of your spatula or a chocolate hammer) and then use a metal scraper to cleanly scrape the edges of the mould.

Now fill the emptied moulds with your cooled fruit caramel using a piping bag, leaving about 2 mm of space at the top, as this will be sealed with the couverture.

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

It’s best to use a piping bag to seal them. Pipe the couverture onto the filling, tap the mould gently so that everything is evenly distributed, and use a metal spatula to scrape the edges clean.

Now place the whole mould in the fridge for about 20 to 30 minutes. Before turning the pralines out, simply bend the mould slightly at both ends so that the pralines really do come out on their own.

Now stand the mould upright and quickly tip it onto the table. The pralines 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, it will keep for up to 3 months. The praline has a shelf life of approximately 1 month.

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Nutritional information per 100 g

Energy value in kJ:1828 kJ |Energy value in kcal:437 kcal |Fat:24 g, of which saturated fatty acids: 17 g |Carbohydrates:52 g, of which sugars: 47 g |Protein:3 g |Salt:0.2 g

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

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Comments

  • 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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