Kiss Me

Valentine's Day is all about hearts, love and kisses. The surprise is in the filling, a homemade praline made with pine nuts and sesame seeds. Combine that with a kalamansi caramel and you know you'll win hearts.

PAIN TREE SEEDS Filling

300 g Pine nuts
50 g Sesame seeds
1 vanilla pod
250 g fondant sugar
2 g Fleur de sel
200 g milk chocolate 823

Toast the pine nuts and sesame seeds separately. Caramelise the fondant sugar and mix with the pine nuts and sesame seeds. Add the salt and vanilla. Pour into a greased baking tin and allow to cool completely. Process in the food processor until smooth. Melt the milk chocolate and mix with the pine nut paste.

CARAMEL CHAMOMILE

200 g Kalamansi purée
420 g Fondant sugar
400 g Cream 35%
90 g Debic Cream butter

Bring the cream to the boil and set aside. Caramelise the fondant sugar and deglaze with the hot cream. Continue cooking to 110°C. Add the cream butter with the kalamansi puree and heat again to 107°C. Allow to cool completely before use.

Prepare the chocolate moulds (CW1297). Squirt tempered red cocoa butter into the moulds. Then mould with dark chocolate. Fill the moulds 1/3 full with the kalamansi caramel, leave to harden sufficiently. Add the pine nut filling. Cover with dark chocolate. Allow to crystallise sufficiently before removing from the mould.