Inspiring Recipes: Dipped pralines

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. 

Build-up
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.