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1
In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel.
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2
Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk.
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3
Bring to a boil and cook to 235 degrees F while stirring the entire time.
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4
Stir in the salt.
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5
Spray parchment paper with nonstick and put on a sheet pan.
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6
Set the metal caramel frames to 8 by 12 inches on top.
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7
Pour the caramel inside the frame and place in the freezer until frozen.
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8
Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters.
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9
Store the caramel in the freezer.
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10
Melt the dark chocolate.
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11
Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
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12
In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color.
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13
Add the salt and butter.
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14
Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room.
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15
After they have cooled, put in the refrigerator about 1 hour.
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16
Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly.
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17
When set, sift the cocoa powder or powder sugar over the almonds.
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18
In a small saucepan, bring the cream, cinnamon, and glucose to a boil.
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19
Place the butter, salt, and both chocolates in a small bowl.
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20
Pour the hot cream over the chocolate and let stand for 10 seconds.
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21
Whisk to combine.
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22
Let stand at room temperature until the edges of the ganache start to crystallize.
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23
Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out.
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24
Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely.
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25
Pipe the ganache half way into the chocolate shell.
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26
In a small saucepan, caramelize the corn syrup and sugar to a dark amber.
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27
Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch.
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28
Carefully add the caramel to the hot cream.
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29
Bring the mixture back to a boil.
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30
Place the chocolate and honey in a medium bowl.
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31
Pour the hot cream mixture over the chocolate.
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32
Let stand for 10 seconds and whisk to combine.
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33
Fold in the macadamia nuts.
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34
Let stand at room temperature until the edges of the ganache start to crystallize.
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35
Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate.
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36
Let it set up in the refrigerator, about 1 hour.
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37
Tap the bars out of the mold.
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38
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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39
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
