Salted Caramel, Roasted Almond & Amaretto Ganache

Method

Recreate Master Chocolatier Ruth Hinks' famous salted caramel, roasted almond and Amaretto bonbons with this step-by-step recipe. The combination of creamy milk chocolate, roasted almonds, caramel and Amaretto is to die for, and all encased in a fabulous 70% dark chocolate from Cacao Barry. You won't be able to resist making extra to eat so your customers don't get to have all the fun!

Recipe by Ruth Hinks of Cocoa Black

How to Make Salted Caramel, Roasted Almond and Amaretto Ganache:

Decorate & Shell

Decorate the inside of the mould with flecks of white and black cocoa butter and wait for it to set. Then brush blue shimmer powder (such as Wedgewood Hybrid Petal Dust) over the cocoa butter and shell your mould with Cacao Barry Fleur de Cao (SCC1127).

Salted Caramel Filling

• 125g Whipping Cream
• 1 Vanilla Bean
• 170g Granulated Sugar
• 40g Glucose Syrup
• 200g Unsalted Butter 
• 125g Dark Soft Brown Sugar
• 2g Salt

Method:

1. Infuse the vanilla bean in the cream, heat and set aside
2. Make a dry caramel with the granulated sugar and add the glucose
3. Then add the butter and slowly add the cream
4. Strain and allow to cool, then pipe into your moulds up to approx. halfway
5. Roast your almond slices and put 4-5 in each mould on top of the caramel

Amaretto & Dark Chocolate Ganache Filling

• 10g Amaretto 60% Concentrated Alcohol
• 90g Whipping Cream
• 200g Cacao Barry Ghana 40% Milk Chocolate 
• 35g Unsalted Butter 
• 15g Sorbitol
• 7g Invert Sugar

Method:

1. Bring the cream and Sorbitol to the boil
2. Combine the Ghana 40% milk chocolate, Amaretto, invert sugar and butter in a bowl
3. Pour over the boiling cream and mix well with a hand blender
4. Allow to cool and pipe onto your caramel, leaving a couple of centimetres for closing
5. Allow to crystalise and close off with remaining Fleur de Cao 70% dark chocolate

Enjoyed this recipe? Cocoa Black in Peebles, Scotland offer chocolate classes if you're looking to upskill under the tutelage of a world-class, award winning chocolatier!