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Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars

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Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars

Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars

Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars is a gluten free hor d'oeuvre. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 36. One serving contains 698 calories, 7g of protein, and 44g of fat. If you have water, almonds, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours.

Instructions

1
In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel.
Ingredients you will need
Corn SyrupCorn Syrup
CaramelCaramel
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
2
Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top.
Ingredients you will need
Sweetened Condensed MilkSweetened Condensed Milk
Passion FruitPassion Fruit
CaramelCaramel
VanillaVanilla
ButterButter
SeedsSeeds
SaltSalt
Equipment you will use
Baking PaperBaking Paper
Frying PanFrying Pan
3
Pour the caramel inside the frame and place in the freezer until frozen.
Ingredients you will need
CaramelCaramel
4
Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
Ingredients you will need
Dark ChocolateDark Chocolate
Passion FruitPassion Fruit
ChocolateChocolate
CaramelCaramel
DipDip
5
In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F.
Ingredients you will need
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
6
Add the almonds and keep stirring until caramelized to a dark amber color.
Ingredients you will need
AlmondsAlmonds
7
Add the salt and butter.
Ingredients you will need
ButterButter
SaltSalt
8
Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour.
Ingredients you will need
SpreadSpread
9
Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds.
Ingredients you will need
Cocoa PowderCocoa Powder
ChocolateChocolate
AlmondsAlmonds
SugarSugar
Equipment you will use
BowlBowl
10
In a small saucepan, bring the cream, cinnamon, and glucose to a boil.
Ingredients you will need
CinnamonCinnamon
Glucose SyrupGlucose Syrup
CreamCream
Equipment you will use
Sauce PanSauce Pan
11
Place the butter, salt, and both chocolates in a small bowl.
Ingredients you will need
ButterButter
SaltSalt
Equipment you will use
BowlBowl
12
Pour the hot cream over the chocolate and let stand for 10 seconds.
Ingredients you will need
ChocolateChocolate
CreamCream
13
Whisk to combine.
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WhiskWhisk
14
Let stand at room temperature until the edges of the ganache start to crystallize.
15
Meanwhile, melt the dark chocolate to 186.8 degrees F.
Ingredients you will need
Dark ChocolateDark Chocolate
16
Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell.
Ingredients you will need
Chocolate BarChocolate Bar
ChocolateChocolate
Equipment you will use
Baking PaperBaking Paper
17
In a small saucepan, caramelize the corn syrup and sugar to a dark amber.
Ingredients you will need
Corn SyrupCorn Syrup
SugarSugar
Equipment you will use
Sauce PanSauce Pan
18
Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil.
Ingredients you will need
CaramelCaramel
CreamCream
Equipment you will use
MicrowaveMicrowave
19
Place the chocolate and honey in a medium bowl.
Ingredients you will need
ChocolateChocolate
HoneyHoney
Equipment you will use
BowlBowl
20
Pour the hot cream mixture over the chocolate.
Ingredients you will need
ChocolateChocolate
CreamCream
21
Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts.
Ingredients you will need
Macadamia NutsMacadamia Nuts
Equipment you will use
WhiskWhisk
22
Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate.
Ingredients you will need
ChocolateChocolate
CinnamonCinnamon
CaramelCaramel
23
Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold.
DifficultyExpert
Ready In8 hrs
Servings36
Health Score4
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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