Inspiring Recipes: Dipped pralines

Cassis Pâte de Fruit
Ingredients:
Cassis puree 500ml
sugar 450g
glucose 25g
pectin X 58 12g
Tartic acid 8g
sugar 100g
Procedure:
Heat the fruit puree to 40°C, and add 50g of sugar mixed with the pectin. Stir continuously, and bring it to boil then add the rest of the sugar and the glucose. Cook it and it must be 73°brix on the refractormeter.
Once cooked add the acid immediatly and pour it into a tray.

Dark Chocolate Ganache
Ingredients:
dark chocolate 70% 1500g
cream 1200ml
glucose 100g
invert sugar 100g
butter 300g
Procedure:
Heat the cream with the invert sugar and glucose to boiling point. Gradually pour the boiling hot mixture on the melted dark chocolate. Mix from the center with a spatula to create a shiny and elastic core.
This texture should be maintained troughout. As soon as the ganache has cooked to about 35°C add the diced butter and mix. Pour into a tray and crystallize the mixture for 24 hours at 17°C.

White chocolate Ganache.
Ingredients:
white chocolate 1500g
cream 1200ml
glucose 100g
invert sugar 100g
butter 300g
Procedure:
Heat the cream with the invert sugar and glucose to boiling point. Gradually pour the boiling hot mixture on the melted chocolate. Mix from the center with a spatula to create a shiny and elastic core. This texture should be maintained troughout. As soon as the ganache has cooked to about 35°C add the diced butter and mix. Pour into a tray andcrystallize for 24hours at 17°C.