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Inspiring Recipes: Dipped pralines

Japan Naomi Mizuno Japan
2007 finals - 'Drop' - Japan
Divide the apricot "pâte de fruits" into 3 portions and make a thin layer on the sheet. 
Put a 5mm-high- mould on it and pour Apricot ganache into it. Repeat this procedure 3 times to make 3 layers. 
Sprinkle rock salt on top of it and cut the filling, size 1,5 x 3,3cm. 
Dip in Callebaut Origine Arriba chocolate and decorate the top.
Apricot "pâte de fruits"
Apricot puree 100g
Fresh apricot 100g
Pectin 5g
Sugar 220g
Glucose 20g
Citric acid 5g
Mineral water 5g
Melt citric acid in mineral water (mixture 1). 
Heat all other ingredients to 106°C (mixture 2).
Add mixture 1 to mixture 2, and spread it on the sheet to make a thin layer.

Apricot ganache
Apricot puree 40g
Fresh apricot 40g
Fresh cream 297g
Apricot brandy 48g
Invert sugar 47g
Callebaut Origine Arriba chocolate 752g
Boil fresh cream with invert sugar and apricot puree together (mixture 1). 
Add Callebaut Origine Arriba chocolate into this and mix well (mixture 2). 
Add Apricot brandy. 

Chocolate for dipping
Callebaut Origine Arriba chocolate
Rock salt
Powdery salt

Made at the world finals in Paris, October 20-22nd 2007. 
Overall winner of the competition.