Chicken Farm Bakers' Project #6: White Chocolate with White Chocolate Caramel Ganache and Macadamia Nut

Love, love, love, the Valentine Day is coming. The Chicken Farm Baker's Project host of this month, Jib, she wanted us to be prepared for this event. So, the Chicken Farm Bakers’ Project # 6 is Valentine Chocolate !
I never make the chocolate before, so this is the real challenge for me. Chocolate tempering is not hard but I can't say it's easy. It need a lot of attention, so don't let other people bothering you , haha, or your chocolate will be over heat.
The tempering is the way to melt the chocolate bar (or block), without overheating it. Due to the different fat groups in the chocolate, the high temperature will melt the fat with high melting point and distribute it throughout, this fat is the first one that will solidify when the chocolate cools, and give the glossy look (from: The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg).
So, if you heat too much all the fat will melt and separate, you can see from the white lines when the chocolate cool.
This recipe is my own combination, White Chocolate Caramel Ganache is an adaptation from the December 2008 Daring Bakers Challenge #25: A French Yule Log!!!.
When combine with the nut, the white chocolate will be less sweet and I love the lightly salt flavor of the caramel too, this chocolate is very addictive, you can't stop with only one piece.
Well, this is my first chocolate, and it is not sweetest. But it's mixing with a lot of flavors, just like love, you need a lot of many factors to keep it alive !

White Chocolate with White Chocolate Caramel Ganache

and Macadamia Nut

Makes about 21 -25 pieces (depend on the size of your mold)

300 g	White chocolate
White Chocolate Caramel Ganache	(you will have a lot more than you need, but it's easy to make the full batch)
1.75 oz (4 Tbsp / 50g)	granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g)	heavy cream (35% fat content)
¼ tsp	Salt
5 oz (135g)	white chocolate, finely chopped
	Macadamia nut

First make the White Chocolate Caramel Ganache:


Chop the white chocolate into small pieces, and put in the bowl.

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.
2. While the sugar is melting, heat the cream and the salt until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

3. Pour the hot caramel-cream mixture over the chocolate. Wait 30 seconds and stir until smooth.
4. The chocolate should be smooth and shiny, let the ganache cool completely before using.

Roast the nut until golden.

Temper the white chocolate:

Divide the chocolate into 2 part, 250g and 50 g.
Put the 250g chocolate into the bowl, then place the bowl over the simmering water.
Heat the chocolate until the temperature reach 40°C, then take the bowl out of the heat.

Pour the 50 g chocolate into the melted chocolate, stir until the temperature drop to 25°C.
Place the bowl over the simmering water, again heat until the temperature reach 29°C.
The chocolate is now ready to use (if the chocolate cooler, heat it again but don't let the temperature higher than 29°C).

Pour the chocolate into the mold, rotate to cover all the molds.
Turn the mold upside down, to release the chocolate.
Let the chocolate cool, (you can put the mold in the refrigerator for 20 minutes to speed up the process).

When the chocolate is harden pipe the White Chocolate Caramel Ganache into the chocolate.
Place the nut inside.
Cover with another layer of the chocolate. Then let the chocolate cool, (you can put the mold in the refrigerator for 20 minutes to speed up the process).
Softly push the mold, the chocolate is now ready to serve.

White Chocolate with White Chocolate Caramel Ganache and Macadamia Nut