Overview Print

Inspiring Recipes: Dipped pralines

France Yvonnick Le Maux France
2007 finals - 'Confrontation' - France
Lime ganache
Lime puree 250g
Sugar 57,5g
Lime peel 4g
Cream 80g
Cacao Barry "Ghana" milk chocolate 480g
Invert sugar 15g
Lime extract 3 drops
Boil the lime purée with the sugar and peels at 102°C.
Sieve and add the cream.
Emulsify with the Ghana milk chocolate and the invert sugar. 
At 32°C, add the lime extract. 

Strawberry liquor
Water 59g
Sugar 110g
Strawberry alcohol 475g
Strawberry extract 4 drops
Make a syrup of water and sugar at 114°C. Pour this mixture on the strawberry liquor.
Repeat this 3 times. 
Add the strawberry extract. 
Pour the syrup in the paste  and allow to crystallise 1h30 on each side. 

Recipe for 50 pralines. 

Spray a silicone mould with cocoa butter and couverture. 
Pour in a layer of "Lime ganache". 
Put in a pearl of "Strawberry liquor".
Close with a second layer of "Lime Ganache".
Let this crystallise for 48h, then enrbe with extra bitter chocolate. 

Put a drop of white chocolate with lemon taste, as decoration. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd. 
2nd prize winner overall ranking. 
Award for "Best Chocolate Praline".