Caramel and macadamia filled white chocolates

Working with white chocolate can be more difficult than working with milk or dark chocolate. It is more sensitive and it scorches easily. When working with white chocolate make sure that you use good quality chocolate. It should contain cocoa butter but in many cases this butter is replaced by a cheaper version (vegetable fat).

I have heard that a lot of people have problems while working with white chocolate. My best friend said that when she tries to melt it, it completely curdles and becomes lumpy and totally unusable, this happens only when using a particular brand. I have wondered why this happens to her and it is probably because the chocolate is poor quality. It can also be because the temperature is to high when melting. Make sure that the bowl with the chocolate does not touch the hot water. When melting, try and remove the bowl with the chocolate for a minute and stir, then continue doing the same until completely melted. It could also be that the water has somehow came into contact with the chocolate. When this happens the chocolate seizes and becomes grainy. 

In the beginning of my baking adventures (I was maybe 12) I thought that adding water to chocolate was a good thing, that it makes chocolate more runny. Sometimes it actually worked and the chocolate did not curdle. I added water to dark chocolate once and it became instantly grainy and unusable. To save this problem I added some butter into the chocolate and stirred. The chocolate smoothed out and luckily I was able to use it. I can't guarantee that adding butter will help but you can try and save it.

This white chocolates are filled with a salted caramel sauce that oozes out when you bite into the chocolate. For some texture and additional flavor I added a macadamia nut in every chocolate. I never worked with macadamia nuts before and I was very pleased with the result. It gave the chocolate a crunch and a little saltines which enhanced the flavor of the chocolate.

Caramel and macadamia white chocolates

        (Makes about 15) 

Time:

Preparation: 30min

Cooking: 45min

Setting: 20-30min

For the salted caramel:

• 200g white granulated sugar
• 85g room temperature butter (cut into cubes)
• 115g room temperature heavy cream
• 1/2 tablespoon fleur de sel or any flaky salt (to taste)

For the chocolate shells:

• 150g white chocolate

+ macadamia nuts (15)

Making the salted caramel:

Place the sugar in a medium sized pot. Heat on medium heat, shaking the pot to ensure an even caramelization. Cook until the sugar turns dark amber, the temperature should be around 170°C (350°F). Add the butter all at once (the mixture will bubble, so watch out) and whisk until it is completely melted and incorporated. Remove the pot from the heat and slowly add the heavy cream, whisk until smooth. Add the salt and stir. Set aside to cool completely. Pour the caramel into a piping bag and set aside.

Making the white chocolate shells:

Chop  113 grams of white chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 37 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 113 grams of chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 40-45°C (104-113°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 29-30°C (84-86°F).

Now the chocolate is at the ideal working temperature, and you must work quickly. Fill the mold with chocolate, tap the mold a few times so that the air bubbles pop. Make sure the mold is fully covered in chocolate then flip the mold over the bowl of remaining chocolate so that the excess of chocolate drips off back into the bowl. 

The whole process is a bit messy but try to save as much of the chocolate in the bowl for later. Smooth off the chocolate from the mold with the palette knife. Flip the mold upside down on the cooling tray to ensure an even coating then put the mold in the fridge to set, it should set fairly quickly. Keep the remaining chocolate at the working temperature by gently heating it up, you can use a hair drier to gently heat the chocolate directly in the bowl. Be careful that it does not exceed 30°C (86°F), because then you will have to start the process all over again.

Pipe the salted caramel filing in the chocolate shells and add a macadamia nut to each chocolate shell. Pipe some additional caramel on top. Do not overfill and leave room for the top chocolate layer.

Pour the remaining chocolate over the mold and smooth out with the palette knife, tap the mold a few times on the bench to make sure that there is no air inside. Place in the fridge for 5 minutes. Take out of the fridge and let the chocolates set in the mold for a couple of hours or overnight at room temperature for maximum shine. If you are in a hurry you cold unmold the chocolates after 20 minutes.