CASHEW PRALINE &

CARAMEL MOULDED
 RECIPE BY

CHOCOLATES KIRSTEN TIBBALLS

Stunning individual moulded chocolates created with an easy yet elegant coloured
design on a white chocolate shell. What’s more, Kirsten has loaded them with not 
1, but 2 layers of filling. Take a bite to discover the caramel ganache and cashew INTERMEDIATE
praline with a hint of ginger.
COLOURED CHOCOLATE

COLOURED COCOA BUTTER

CASHEW & GINGER PRALINE LAYER


300 MINS

CARAMEL GANACHE

CHOCOLATE SHELL

MAKES 42
CREATED WITH PC42 BACHOUR PRALINE MOULDS 10G

CASHEW PRALINE
METHOD
INGREDIENTS
Spread the cashews over a lined baking tray and roast in an
250g (8.82oz) cashews oven pre-heated to 160°C (320°F) for 12-15 minutes. Transfer
40g (1.41oz) water the roasted cashews into a bowl and set aside while keeping
85g (3oz) caster (superfine) sugar warm.
15g (0.53oz) unsalted butter
Place the water and sugar into a large saucepan and bring to
EQUIPMENT the boil. Once the syrup reaches 114°C (237.2°F), remove
from the heat and add the warm cashews. Use a spatula to stir
aluminium baking tray until each nut is coated in the sugar syrup. Continue to stir the
Silpat Baking Mat cashews until the sugar has recrystalised and the mixture is dry.
thermometer Place the saucepan back on medium heat and gently stir until
spatula the sugar has completely dissolved and caramelised. Add the
food processor butter and mix until melted and incorporated. Immediately pour
stand mixer, if you don’t have a stone the caramelised cashews onto a Silpat mat and spread them out
grinder using a spatula. Allow to cool completely at room temperature
stone grinder, optional before placing them into the freezer.

If you do not have a stone grinder, break up the frozen cashews

 NOTE
If you don’t have a thermometer, you can check
the temperature of the syrup by placing a drop
into chilled water. If the syrup forms a soft,
pliable ball, it is the right temperature.
and place them into the food processor, then pulse until you
achieve a coarse powder. Place back into the freezer to chill
before mixing in the bowl of a stand mixer fitted with a paddle
attachment until it reaches a paste consistency.
If using a stone grinder, break up the frozen cashews and place
them into a food processor, then pulse until you achieve a pow-
der consistency. Set up the grinder to have the wheels furthest
away from the base. Place the cashew powder in and begin to
grind. Gradually lower the wheels of the stone grinder every 20
minutes or so. The grinder can run for up to 8 hours and the
longer it runs, the more refined the praline paste will be.
2

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MOULD PREPARATION
METHOD
INGREDIENTS
Polish the chocolate mould cavities with a cotton pad. Place
10g (0.35oz) cocoa butter (A) the cocoa butter (A), white chocolate and milk chocolate into a
25g (0.88oz) Callebaut Velvet White Chocolate saucepan and heat over an induction stovetop until you have half
32% solids and half liquid. Transfer into a bowl and stir vigorously
75g (2.65oz) Callebaut 823 Milk Couverture until completely melted. If you do not have an induction stove-
33.6% top, melt the ingredients in a microwave-safe plastic bowl until
1.5g (0.05oz) purple oil-soluble colour powder you have half solids and half liquid then mix until completely
0.3g (0.01oz) red oil-soluble colour powder (A) melted. Sieve in the purple and red colour powders and mix to
50g (1.76oz) cocoa butter (B) incorporate. If you have lumps of colour which are not incor-
5g (0.18oz) red oil-soluble colour powder (B) porating, use a stick blender to emulsify. Bring the mixture to
EQUIPMENT 31°C (87.8°F) before transferring into a paper piping cone (
see our online video for instructions). Cut a small tip off the end
cotton pads of the bag and pipe a line down the centre of each mould cavity
2 x PC42 Bachour Praline Moulds 10g as demonstrated in the video. Before it sets, turn the mould
spatula upside down and use a metal scraper to remove the excess
sieve chocolate from the surface, then rub it over a sheet of paper
stick blender, optional towel. Allow to set at room temperature while you prepare the
large metal scraper red cocoa butter.
small paint brush
Melt the cocoa butter (B) until you have half solids and half liq-
uid, then mix until completely melted. Sieve the red colour pow-
der (B) into the melted cocoa butter and mix to emulsify. Bring
to 31°C (87.8°F) then use 2 strokes to paint a layer of the red
cocoa butter over the piped chocolate line, as demonstrated in
the video. Check the temperature of the coloured cocoa butter
intermittently to ensure that it remains at 31°C (87.8°F), if
required gently heat. Before the cocoa butter completely sets,
hold the mould upside down and scrape the surface with a metal
scraper, then rub it across a sheet of paper towel. Set aside at
room temperature until required.

MOULDING
METHOD
INGREDIENTS

750g (26.46oz) Callebaut Velvet White Choco- Place the tempered white chocolate ( see our online video
late 32%, tempered for instructions) into a piping bag and fill every cavity of the
prepared chocolate moulds. Tap the mould on the surface of
EQUIPMENT your workbench to dislodge any air bubbles. Turn the mould up-
side down over a sheet of baking paper and tap the side of the
disposable piping bag mould with the handle of a metal scraper to remove the excess
large metal scraper chocolate. Scrape the surface clean while holding the mould
upside down. Place the mould on its side and allow to set at
room temperature.

 NOTE

Reserve the excess chocolate for sealing the chocolates.

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
PRALINE LAYER
METHOD
INGREDIENTS

20g (0.71oz) Callebaut 70-30 Dark Couverture Heat the chocolate in the microwave until melted with a few solid
70.5% pieces remaining, then stir until completely melted and smooth.
15g (0.53oz) crystallised ginger, finely chopped Combine the finely chopped ginger, melted chocolate and ca-
100g (3.53oz) cashew praline, from above shew praline and mix to combine. Spoon the praline mixture into
the set chocolate moulds, filling them approximately halfway but
EQUIPMENT leaving enough room for the caramel layer and sealing. Tap the
mould onto the workbench intermittently while filling the moulds
spatula to level out the praline layer. Set aside at room temperature to
set.

CARAMEL GANACHE
METHOD
INGREDIENTS

90g (3.17oz) fresh cream 35% fat In a microwave-safe bowl, combine the cream and vanilla then
2g (0.07oz) Heilala Vanilla Bean Paste cover with plastic wrap and heat on high in 30 second incre-
60g (2.12oz) caster (superfine) sugar ments until boiled. Set aside until required. Alternatively, place
50g (1.76oz) brown sugar them into a saucepan and bring to the boil. Place the sugar into
25g (0.88oz) liquid glucose a saucepan and stirring occasionally, caramelise over medium
1g (0.04oz) sea salt heat. Once all the sugar has dissolved and caramelised, remove
15g (0.53oz) unsalted butter from the heat and add the hot cream mixture followed by the
25g (0.88oz) Callebaut 70-30 Dark Couverture brown sugar and glucose. Mix over low heat until the brown sug-
70.5% ar has dissolved. Add the salt and butter and heat while stirring
to bring to a gentle boil. Remove from the heat and allow to
EQUIPMENT cool to 80°C (176°F). Once it has reached temperature, pour
the caramel over the dark chocolate and whisk by hand until the
spatula chocolate has melted and incorporated. Switch to a stick blender
thermometer to further emulsify. Transfer the caramel ganache into a piping
stick blender, optional bag and allow to cool to 29°C (84.2°F) before piping it on top
disposable piping bag of the praline layer in the prepared chocolate shells, ensuring
you leave enough space to seal the chocolates. Allow to sit at
room temperature for 24 hours before sealing.

SEALING
METHOD
INGREDIENTS

remaining Callebaut Velvet White Chocolate Gently warm the surface of the mould with a heat gun. Trans-
32% from moulding, tempered fer the tempered white chocolate ( see our online video for
instructions) into a piping bag and pipe on top of each filling.
EQUIPMENT While holding off the workbench, tap the side of the mould
with the handle of a metal scraper to dislodge any air bubbles.
heat gun or hair dryer Scrape the surface of the mould to remove the excess chocolate
disposable piping bag as demonstrated in the video. Sit at room temperature for 10
large metal scraper minutes before placing into the refrigerator for 20 minutes.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
UNMOULDING
METHOD

Allow the chocolate to come back to room temperature before

unmoulding.

STORAGE &
SHELF LIFE
Store at a consistent temperature between 15-23°C (59-73.4°F) for up to 3 weeks.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.