Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars - sugar

Method

• In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel.
• Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk.
• Bring to a boil and cook to 235 degrees F while stirring the entire time.
• Stir in the salt.
• Spray parchment paper with nonstick and put on a sheet pan.
• Set the metal caramel frames to 8 by 12 inches on top.
• Pour the caramel inside the frame and place in the freezer until frozen.
• Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters.
• Store the caramel in the freezer.
• Melt the dark chocolate.
• Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
• 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.
• Add the salt and butter.
• Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room.
• After they have cooled, put in the refrigerator about 1 hour.
• Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly.
• When set, sift the cocoa powder or powder sugar over the almonds.
• In a small saucepan, bring the cream, cinnamon, and glucose to a boil.
• Place the butter, salt, and both chocolates in a small bowl.
• Pour the hot cream over the chocolate and let stand for 10 seconds.
• Whisk to combine.
• Let stand at room temperature until the edges of the ganache start to crystallize.
• Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out.
• Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely.
• Pipe the ganache half way into the chocolate shell.
• In a small saucepan, caramelize the corn syrup and sugar to a dark amber.
• Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch.
• Carefully add the caramel to the hot cream.
• Bring the mixture back to a boil.
• Place the chocolate and honey in a medium bowl.
• Pour the hot cream mixture over the chocolate.
• Let stand for 10 seconds and whisk to combine.
• Fold in the macadamia nuts.
• Let stand at room temperature until the edges of the ganache start to crystallize.
• Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate.
• Let it set up in the refrigerator, about 1 hour.
• Tap the bars out of the mold.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• 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.