A new warehouse opened up here called Costco, and it’s basically a place where you can buy a whole range of bulk items, including American products. At this place, they not only sell Hershey’s kisses, Hershey’s chocolate syrup, Hershey’s cocoa powder (which I now currently use in all my baking that uses it) and even Reese’s Peanut Butter Cups. Since they’re all in bulk, the amount of Reese’s and Hershey’s we buy is about 1.5kg EACH. That’s a lot of chocolate. But, we’re almost finished with it all, so I decided to make my own chocolates. These are my Caramel Praline Chocolate Cups.
I didn’t have an exact recipe for these, but rather a bunch of separate recipes that I thought I could combine together to make this chocolate. I had left over chocolate from my Hi-Hat Cupcakes, and I thought a great way to finish it off is by making some chocolate. I chose caramel because I find it quite easy to make, and the sweetness of it could balance the bitterness of the chocolate. I also decided to add the praline to give it extra texture.
One thing you probably need to take note of is how you make your chocolate, which will determine how your store them. If you temper your chocolate, you can leave your chocolates in room temperature and they will not melt or deform. However, if like me, you simply melt the chocolate over a bain marie or double boiler, you will have to store your chocolates in the fridge, otherwise they will melt. Also note that you will find the chocolate much easier to work with if you put oil to help thin it out, but this is entirely your choice.
Caramel Praline Chocolate Cups
- 1/2 cup dark chocolate chips
- 50g white chocolate
- 1 tsp vegetable oil
For the caramel and praline
- 1/3 cup caster sugar
- 25g butter
- 50ml thickened cream
- 1 tbsp chopped slivered almonds
- Make the caramel by placing the sugar in a small saucepan over low heat and allow to caramelise and turn golden brown.
- Whisk sugar until it is completely melted and evenly heated. Pour a small amount (a few tablespoons) of caramel onto a sheet of non-stick baking paper over the slivered almonds. This will be the praline (you won’t need a lot of it).
- To the remaining caramel, add the butter and whisk until combined.
- Add in the cream and stir incorporate. Transfer to a small stainless steel bowl and place in the fridge to cool.
- Melt all the chocolate in a small stainless steel bowl over a double boiler. Stir until completely melted.
- Remove from heat and place 1/2 teaspoon of chocolate into each paper cup (you will need about 20). Make sure you leave enough chocolate to top off the cups.
- Using a small paintbrush, spread the chocolate to evenly coat the sides of the cups (the oil will make this job much easier). Place them in the fridge and allow to cool and set.
- Once cooled and set, crush up the praline into small pieces and evenly distribute between each of the cups. Spoon roughly a teaspoon of the caramel into the cups, filling the cups about 3/4 of the way. Place them back in the fridge to set.
- Finish off the cups by piping the remaining chocolate on top. Shake the cups slightly to allow for a smooth top. Place in the fridge until set and ready to serve.
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