Sebastian Kobelt Germany
This hand dipped praline is a take on the renowned German "Black forest Gâteau". Ingredients and flavours have been re-arranged and are accompanied by a 64% Extra Bitter Guayaquil chocolate.
| Caster sugar | 250g |
| Thick condensed milk | 350g |
| Unsalted butter | 50g |
| Callebaut 100% cocoa paste CM | 130g |
| Cardamom & oak-smoked almonds | 75g |
Add butter condensed milk and cocoa paste.
Stir until well combined, spread onto a silicone sheet and leave to cool.
| Whipping cream | 125g |
| Unsalted butter | 25g |
| Glucose | 25g |
| Cherry puree | 100g |
| Cacao Barry Extra Bitter Guayaquil 64% dark chocolate | 225g |
| Kirsch liqueur | 50g |
Pour on to the chocolate and leave to melt.
Stir until well mixed and pour in the Kirsch.
| Cherry puree | 150g |
| Glucose | 30g |
| Juice of Griottes in alcohol | 30g |
| Citric acid | 1 pinch |
| Pectin | 8g |
| Caster sugar | 40g |
Combine cherry puree, glucose and Griottes juice and bring to a boil.
Stir in the sugar/pectin mix, boil up again and add citric acid.
