Caramel Macadamia White Chocolate Truffle

Caramel Filling

Macadamia Nut Praline

Caramel Filling

1. Dry melt sugar and glucose to caramel.
2. Boil cream, add to caramel.
3. Recook to230°F (110°C) then add puree.
4. Recook to 224°F (107°C).
5. Cool to 95°F (35°C) then beurre mix the butter to emulsify.

Macadamia Nut Praline

1. Melt butter and add all ingredients.
2. Spread to uniform thickness on dollar.
3. Bake 325 F to uniform golden color. Let cool slightly yet still warm.
4. Cut into round circles to fit inside chocolate molds.

Assembly

1. Coat truffle molds with tempered White chocolate that has been prepped with specks of tempered cocoa butter.
2. Fill molds with exotic caramel, let set 1 hour.
3. Top with a disc of macadamia nut praline.
4. Cap with tempered white chocolate.