Lemon and orange blossom caramel chocolates

Lemon and orange blossom caramel chocolates

By
From
Atelier Confectionery
Makes
40
Prep
20 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
60ml lemon juice
60ml orange juice
200g caster sugar
30ml liquid glucose
80ml thick cream
1 tablespoon orange blossom water
100g unsalted butter, cubed
500g white chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Bring the 2 juices to the boil in a small saucepan and reduce them by half.
  2. Place the sugar and liquid glucose in a heavy-based saucepan and heat over a medium heat until the sugar melts and forms an amber coloured caramel.
  3. Meanwhile, heat the cream in another small saucepan. Add the cream into the caramel and mix well. Stir in the reduced juices and orange blossom water and mix well. Remove the pan from the heat and stir in the butter, a little at a time, and mix the caramel well. Leave to cool in a cool dry place for about 20 minutes.
  4. Use the tempered white chocolate to cover silicone mould shapes of your choice.
  5. Put the cooled caramel into a piping bag and fill the moulds three-quarters full with the caramel, then leave to set for at least 15 minutes.
  6. Pour more tempered chocolate over the caramel filled chocolates and leave to set in a cool dry place for at least 2 hours. Unmould and store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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