| For the Pomegranate Caramel: |
| • |
38 grams The Perfect Purée Pomegranate Concentrate, thawed |
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238 grams sugar |
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24 grams glucose |
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184 grams water |
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450 grams heavy cream |
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66 grams 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: |
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1 Jack-O-Lantern Pumpkin Mould (I-1520) |
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1 New World Chocolate Jade Green Cocoa Butter (CF-3240) |
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1 New World Chocolate Crimson Red Cocoa Butter (CF-3210) |
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1 New World Chocolate Sunrise Orange Cocoa Butter (CF-3251) |
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1 New World Chocolate Alabaster White Cocoa Butter (CF-3260) |
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1 Airbrush, for spraying warmed colored cocoa butters |
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| 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. |
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| 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. |
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| Tools & Supplies: |
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Items with product codes are available at www.tomric.com. |
