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Inspiring Recipes: Dipped pralines

Russia Alexander Ilyukhin Russia
2007 finals - 'Raspberry Praline' - Russia
Raspberry Coulis
Raspberry 200g
Sugar 25g
Glucopectine 4g
Raspberry, glucose syrup and trimolin pectine and warm at average power, mix intensively.
Cool at room temperature.

Cream 75g
Trimoline 7,5g
Callebaut Cacao Butter CB 75g
Mix cream with trimoline and warm.
At the condition of viscosity.
Cool till 35 ° Celsius.
Mix with blender without air.

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