Pomegranate Caramel Jack-O-Lantern Pralines

Chef Brian Donaghy

For the Pomegranate Caramel:
    • 38 grams The Perfect Purée Pomegranate Concentrate,  thawed
    • 238 grams sugar
    • 24 grams glucose
    • 184 grams water
    • 450 grams heavy cream
    • 66 grams butter
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.
For the Jack-O-Lantern Shells:
    • 1 Jack-O-Lantern Pumpkin Mould (I-1520)
    • 1 New World Chocolate Jade Green Cocoa Butter (CF-3240)
    • 1 New World Chocolate Crimson Red Cocoa Butter (CF-3210)
    • 1 New World Chocolate Sunrise Orange Cocoa Butter (CF-3251)
    • 1 New World Chocolate Alabaster White Cocoa Butter (CF-3260)
    • 1 Airbrush, for spraying warmed colored cocoa butters
Method for the Jack-O-Lantern Shells:
1. Starting with clean dry moulds and an airbrush, spray NWC Jade Green cocoa butter into the stem of each cavity.
2. Spray NWC Crimson Red cocoa butter across 1/3 of each cavity fillowed by NWC Sunrise Orange cocoa butter over the remaining cavity surface.
3. To complete color application, spray the NWC Alabaster White cocoa butter over all cavity surfaces.
Method for the Pralines:
1. Temper dark chocolate and create a shell moulded 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 mould.
Tools & Supplies:
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