RECIPES
Lemon and caramel chocolate wheels
4 hours
Preparation time
1 hour
Cooking time
30 wheels
INGREDIENTS
Spiced shortbread
130 g unsalted butter
100 g caster sugar
85 g eggs, lightly whisked (1 whole egg, 1 yolk)
½ tsp cinnamon, ground
½ tsp salt flakes
½ tsp nutmeg, freshly grated
60 g hazelnut meal
260 g plain flour
1 tsp baking powder
Plain flour, extra for dusting
Marshmallow
50 g glucose
40 ml lemon juice
150 g caster sugar
65 ml water
50 g dextrose
10 g gold gelatine leaves (approximately 5)
Caramel
100 ml thickened cream 35% milk fat
1 tsp vanilla bean paste
90 g caster sugar
30 g honey
1 g salt
30 g liquid glucose
30 g Callebaut Gold caramel chocolate
20 g unsalted butter
Assembly
150 g Callebaut milk chocolate
Finishing
400 g Callebaut milk chocolate
55 g grapeseed oil
Callebaut Dutch cocoa powder, for dusting
Miele Accessories
METHOD
Spiced shortbread
- In a bowl of a freestanding mixer with paddle attachment, combine butter and sugar on a medium speed until there are no lumps of butter.
- Slowly add the whisked eggs to the butter mixture followed lastly by the remaining dry ingredients.
- Press into an even flat square and cover with cling wrap. Place into the refrigerator for 1 hour.
- Pre-heat Oven on Fan Plus at 160°C.
- Dust the bench lightly with flour. Using a rolling pin roll out the dough to a 3 mm thickness.
- Using a 5 cm round pastry cutter, cut discs and place onto a paper lined baking tray.
- Bake on shelf position 2 for approximately 10 minutes or until lightly golden brown in colour. Cool on the tray.
Caramel
- In a medium saucepan, bring cream and vanilla to the boil on Induction setting 7, then turn off heat.
- Scatter one third of the sugar on the base of a large saucepan. Caramelise on high heat, Induction setting 7.
- Once it’s caramelised add the next third, making sure the sugar is completely dissolved before adding in the next amount of sugar.
- Continue until all the sugar is completely dissolved and a light golden brown colour.
- Remove the caramel from the heat and pour in the hot cream. Add in the salt, honey and glucose.
- Place mixture back onto the heat to warm through, Induction setting 2. Then remove from the heat and stand until the bubbles dissipate.
- Place the chocolate into a bowl and pour over caramel. Whisk to combine.
- Add in butter and whisk to combine. Place cling wrap directly on the surface and cool at room temperature.
Assembly
- Place chocolate into a plastic bowl and melt in the Microwave at 850W for 30 seconds. Remove from the microwave and stir with a plastic spatula. Heat at 30 second intervals stirring well between.
- Melt the chocolate until it is approximately 50% liquid and 50% solid chocolate. Remove from the microwave and stir vigorously until the solid chocolate is melted.
- After 5 minutes if you still have solid lumps of chocolate, gently warm the bowl with a hair dryer or heat gun.
- To test if the chocolate has been tempered correctly, dip the edge of a plastic scraper into the chocolate and leave for 5 minutes. If it sets within this time frame, it’s set correctly.
- Spread a thin layer of tempered chocolate onto the base of each shortbread and place onto a paper lined baking tray. Leave at room temperature to set.
Marshmallow
- Warm glucose in the Microwave at 300W + 2 minutes. Place into a freestanding mixer with paddle attachment.
- Soak gelatine leaves in a bowl of cold water.
- Place water, sugar, dextrose and lemon juice into a saucepan and bring to the boil on medium-high heat, Induction setting 7, ensuring the sugar is dissolved.
- Whisk glucose at high speed. Gradually pour the sugar mixture over the glucose.
- Squeeze softened gelatine leaves and discard water. Remove syrup from the heat. Add gelatine and continue whisking on high speed.
- Continue whisking at high speed until it forms glossy white firm peaks and is cold, approximately 15 minutes.
- Place marshmallow in a piping bag with a 10 mm piping tip. Pipe a round of marshmallow on to half the biscuits.
- Place caramel in a piping bag with 12 mm piping tip and pipe each centre of marshmallow with caramel.
- When marshmallow has set slightly, top with second biscuit to sandwich.
Finishing
- Place chocolate into a plastic bowl and melt in the Microwave at 850W for 30 seconds. Remove from the microwave and stir with a plastic spatula. Heat at 30 second intervals, stirring well between each interval.
- Melt the chocolate until it is approximately 50% liquid and 50% solid chocolate. Remove from the microwave and stir vigorously until the solid chocolate is melted.
- After 5 minutes if you still have solid lumps of chocolate, gently warm the bowl with a hair dryer or heat gun. Mix in oil to combine. If too thick, add more oil to make it fluid.
- Scrunch up a piece of baking paper to fit a baking tray and then flatten it out, repeat this process three times.
- Spread the paper out flat and dust the surface lightly with cocoa powder using a fine sieve.
- Place the prepared biscuit onto a fork and dip into the tempered chocolate. Dip up and down to coat evenly and remove any bubble.
- Wipe the excess chocolate off the base of the biscuit using the side of the bowl. If the dipping process seems unstable, you can press a toothpick into the top of the filling as you dip it.
- Place the dipped biscuit right side down onto the cocoa lined tray. Repeat process with remaining biscuits.
- Set biscuits at room temperature for 20-30 minutes before turning over to serve.
Hints and tips
- Use a plastic bowl to temper chocolate rather than glass as it retains too much heat.
- If not using buttons, finely chop chocolate before melting.
- Leftover chocolate can be stored in an airtight container in a cool place and can be re-tempered or used in other pastry applications.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
