Salted Peanut Caramel Truffle Pops

Yield: 82 Servings

Salted Peanut Caramel

Heavy Cream		12.3oz (359g)
Pastry Ideale Glucose (505092)		2.5oz (70g)
Granulated Sugar		9.8oz (280g)
Butter		2.5oz (70g)
Sea Salt		0.04oz (1.3g)
Peanuts, Roasted		17.6oz (500g)

In a sauce pot bring cream to a boil stir in the glucose, set aside.  Caramelize sugar in a heavy sauce pan in stages, once cooked to desired amber add the warm cream. Cook while stirring to 230ºF/110ºC.  Allow to cool to 94ºF/34ºC then add the butter, salt and peanuts. Pipe into each Truffle Shell, filling the shell half way.

Inti 43% Paqari Ganache

Heavy Cream		8.8oz (250g)
Pastry Ideale Glucose (505092)		0.9oz (25g)
Inti 43% Paqari Milk Chocolate Couverture (686043)		17.6oz (500g)
Butter		1.8oz (50g)

In a sauce pan, heat the heavy cream and glucose.  Pour over the couverture and stir to emulsify.  Add butter at 95ºF/35ºC and emulsify.  Pipe into the Truffle Shells, filling the rest of the way, and insert a lollipop stick.  Allow to set overnight.

Assembly

Läderach Truffle Shell, Semisweet Chocolate (004120)		82 each
Long Lollipop Sticks		As Needed
Inti 58% Yaku Semisweet Couverture (686058)		As Needed

Using tempered 58% couverture, dip the pops into the couverture top side down and place onto desired transfer sheets to crystalize.