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Inspiring Recipes: Dipped pralines

UK Mark Tilling UK
2007 finals - 'Mint and Rooibos Tea Ganache' - United Kingdom
1 = Mint "Pate de Fruit"
2 = Rooibos Tea Ganache
3 = Cocoa Nib Tea Rock
Mint "Pate de Fruit"
Fresh Mint 100g
Still Bottled Water 600g
Glucose 120g
Invert Sugar 60g
Sugar 60g
Pectin 15g
Citric Acid (mixed equal amount of water) 9g
Bring the water tot the boil with the mint and infuse overnight.
Pass the mint of and add the sugar, glucose and invert sugar.
Bring to the boil.
Mix the 60g of sugar and the pectin together and slowly add to liquid whisking rapidly.
Boil to 106°C.
Take off the heat and add the citric add.

Rooibos Tea Ganache
Double Cream 400g
Rooibos Tea 100g
Water 160g
Sorbitol 20g
Glucose 40g
Invert Sugar 40g
Cacao Barry "Venezuela" Chocolate 600g
Butter 100g
Heat the water and cream.
Infuse the tea in the cream for about 10 minutes.
Strain the tea.
Add the sorbitol, glucose and invert sugar and bring to the boil.
Pour over the chocolate at 80°C and beat until you have a nice emulsion.
At 40 °C add the butter.

Cocoa Nib Tea Rock
Callebaut Cocoa Nibs Nibs-S 100g
Sugar 75g
Water 20g
Green Tea Powder 10g
Mint Powder 8g
Cook the sugar with the water until 119°C.
Add the cocoa nibs and stir until you have "a sand like" texture.
Add the green tea powder and the mint powder.
Mix until all the cocoa nibs are coated with the teas.

Preparation :

Place the mint "pate de fruit" in a 25 cm x 35 cm x 1 cm chocolate frame or tray with paper on the bottum about 4 mm thick (700g).
Leave to set for about 2 hours.
Place the tea ganache at 40 degrees on top at 6mm thick er to the top of the frame and let it set for 12 hours 17°C, 60% humidity.
Cover with a thin layer of crystallised Venezuela chocolate and cut into 2cm squares.
Coat with crystallised "Venezuela" chocolate and decorate with the tea rock. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.