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Inspiring Recipes: Dipped pralines

Netherlands Frank Haasnoot Netherlands
2007 finals - 'Sail' - the Netherlands
Crunchy nougat with caramel ganache and a citrus fruit paste.
Citrus fruits paste
Orange juice 400g
Lime juice 170g
Orange blossom 30g
Sugar 600g
Fruit acid 22g
Pectine 250g
Cointreau 40% 20g
Mix the pectine with the lime juice, bring in the meantime the orange juice and sugar to cook. 
Join the pectine to the mass. When this boils, add the orange blossom, cointreau and fruit acid.

Caramel ganache
Sugar 100g
Cream 220g
Butter 50g
Callebaut white chocolate W2NV 420g
Drambul 40% 40g
Fleur de sel 10g
Caramelise the sugar with butter  and add the cream, the fleur de sel, let this cool down a little and mix this with white chocolate and drambui.

Chocolate slice with nougat
Sugar 1000g
Callebaut dark chocolate 811NV 1000g
Caramelise the sugar and spread this out thinly, crush to fine grains and mix this with your chocolate. 

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