| For the Pomegranate Caramel: |
| • | 38 g. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 238 g. sugar |
| • | 24 g. glucose |
| • | 184 g. water |
| • | 450 g. heavy cream |
| • | 66 g. butter |
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| Method for the Pomegranate Caramel: |
| 1. | Combine sugar, glucose and water in a saucepot and cook until a light caramel is created. |
| 2. | Add warmed cream, Pomegranate Concentrate and water to caramel and stir to incorporate ingredients. |
| 3. | Heat caramel mixture to 260°F and remove from heat. Cool mixture to 95°F and incorporate butter. |
| 4. | Continue to cool and caramel is ready for use when temperature of mixture reaches 83°F. |
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| For the Jack-O’-Lantern Shells: |
| • | 1 jack-o’-lantern pumpkin mold (I-1520) |
| • | 1 chocolate jade green cocoa butter |
| • | 1 chocolate crimson red cocoa butter |
| • | 1 chocolate sunrise orange cocoa butter |
| • | 1 chocolate alabaster white cocoa butter |
| • | 1 airbrush, for spraying warmed colored cocoa butters |
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| Method for the Jack-O-Lantern Shells: |
| 1. | Starting with clean dry molds and an airbrush, spray jade green cocoa butter into the stem of each cavity. |
| 2. | Spray crimson red cocoa butter across 1/3 of each cavity followed by sunrise orange cocoa butter over the remaining cavity surface. |
| 3. | To complete color application, spray the alabaster white cocoa butter over all cavity surfaces. |
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| Method for the Pralines: |
| 1. | Temper dark chocolate and create a shell molded jack-o’-lanterns by filling with chocolate, vibrating and dumping out excess chocolate forming a thin chocolate shell on the inside of each cavity. |
| 2. | When chocolate has cooled and a thin shell has set, deposit pomegranate caramel into each cavity and refrigerate briefly to set the caramel. |
| 3. | Cap off each praline with tempered chocolate and cool thoroughly until pieces have released from the mold. |
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| Tools & Supplies: |
| Item with product code is available at www.tomric.com. |
