Pomegranate Caramel
200g Caster Sugar
20g Glucose boil to 127°C, remove from heat
120g Cream (39% fat)
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150g 100% Pomegranate juice heat and slowly add to above
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250g Milk chocolate (37 % Papua Callebaut milk chocolate) pour above over buttons
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Once made cover until required
Praline crunch
200g Callebaut Gianduja GIA-d2 cut gia into small pieces and add
100g Callebaut dark chocolate (60% Cuba) to chocolate
80g Crème fraiche boil and add to above
200g Callebaut Pailleté Feuilletine stir in
Once made pour onto plastic sheet (use two sheets and roller as thin as possible) refrigerate until firm then cut out pieces to fit into required mould
John Costello UK
'Pomi-crunch' - UK
- Spray one half of mould with yellow cocoa butter
The second half with red cocoa butter
When set clean top of mould carefully - Coat mould with white chocolate very thinly
Then coat with dark chocolate very thinly - Pipe in caramel 2/3rd up the cavity
Place in a slice of praline crunch - Top the mould with white chocolate
- Refrigerate until crystallised
Made at the national selection for the World Chocolate Masters in UK, September 2006.
