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Octli - John Costello

Lime and Salt Caramel

Sugar 750g
Sea salt 10g
Cream 35% fat 300g
Lime puree 150g

Make a dry caramel with salt and sugar
Deglaze with warm puree and cream

Tequila Ganache

Caramel 200g
Chocolate Mexican Dark 200g
Tequila 18g
Salted Butter 10g

Pour warm caramel over chocolate
Emulsify then add butter and Tequila 


Spray mould with green cocoa butter
Spray mould with yellow cocoa butter
Coat with Mexican milk chocolate
Pipe in caramel
Pipe in ganache
Pour chocolate on back of mould and seal with transfer sheet
Allow to crystallise and de-mould