Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Milk couverture, 37%, tempered, for casting and capping 200 g 7.1 oz ¾ cup
Heavy cream 300 g 10.6 oz 1⅓ cups
Salt 3 g 0.1 oz tsp
Glucose 35 g 1.2 oz tbsp
Vanilla bean 3 g 0.1 oz ea
Invert Sugar 35 g 1.2 oz 1 tbsp + 1 tsp
Macadamia paste 160 g 5.6 oz 1 cup
Milk couverture, 37%, chopped or coins 300 g 10.6 oz 2 cups
cocoa butter, melted 45 g 1.5 oz 3 tbsp
1081 g 38.0 oz


1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.

2 Cast the molds with the milk couverture.

3 Combine the cream, salt, and glucose in a medium pot. Split the vanilla bean, scrape the seeds, add the pod and seeds to the cream, and bring to a boil over medium heat.

4 Combine the invert sugar, macadamia paste, and chopped milk couverture. Strain the hot cream mixture into the couverture mixture, and set aside undisturbed for 1 minute.

5 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create an emulsion.

6 Cool to 94&F/34.5&C. Add the melted cocoa butter and stir to combine. Cover with plastic wrap and let cool to 88&F/31.1&C.

7 When the mixture reaches 88&F/31.1&C, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.

8 Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.

9 Tap the molds on the table to release the chocolates.

10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Mold Décor

1 Using an airbrush, lightly spray the molds with yellow cocoa butter.

2 Spray a touch of red cocoa butter into one side of each cavity.