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Inspiring Recipes: Dipped pralines

USA Vincent Pilon USA
2007 finals - 'Comanche' - USA
Praline Bresilienne
Cacao Barry Lenôtre praliné 300g
Cacao Barry Lactée Supérieure 38,2 % 69g
Cacao Barry Mycryo Cocoa Butter 30g
Cacao Barry Bresilienne Chopped Hazelnut 50g
Melt milk Chocolate and Cocoa Butter.
Combine with the parline paste.
Mix together with the bresilienne.

Coffee Ganache
Cream 400g
Coffee (Dark Mexican) 24g
Trimoline 32g
Coffee Infusion 340g
Cacao Barry55 % Excellence Chocolate 300g
Cacao Barry 38,2 % Lactée Supérieure chocolate 64g
Butter d'echire 52g
Scald the cream.  Combine the cream and the coffee.  Let infuse for 10 minutes.  Strain the infusion.
Reheat the cream mixture and pour over both chocolate.
Bur mix smooth and add the butter when mixture has reached 40° Celsius.

On a flat metal sheet pan spread a thin layer of tempered chocolate.
Spread a thin layer of the Praline Bresilienne on top and allow to set.
Pour the coffee ganache over the praline and place in the cooler to set.
Cut desire shape and coat with dark chocolate.
Garnish and serve.

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