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Inspiring Recipes: Dipped pralines

Brazil Diego Lozano Brazil
2007 finals - Selma - Brasil
For 60 pralines of 15g each.
Cajá ganache, Cocao grain crisp and crystallized orange zests
Fresh cream 35% fat 100g
Cajá pulp 200g
Egg yolks 60g
Sugar 70g
Callebaut Origine "Java" chocolate 300g
Callebaut Origine "Madagascar" chocolate 130g
Callebaut "Mycryo" cocoa butter 60g
Crystallized orange zests 15g
Caramelized cocoa nibs 50g
Bring the cream and the cajá pulp to a boil. 
Blend the egg yolks with sugar and add to the cajá cream mixture. 
Cook at 85°C and allow to stand. 
Melt and temper the chocolates and blend into the pre-melted Mycryo cocoa butter.
Pour chocolates onto the reserved cream and stir until the ganache is smooth. Add and mix the crystallized orange peels, caramelized cocoa nibs. 
Pour the pre-crystallized ganache in a frame, forming a 1cm high plate.
Cool this lightly to harden. 
When the ganache is firm, spread a thin layer of tempered Satongo chocolate on the slab and cut small bonbon, using a round cutter. 

Yellow painting
Callebaut CW2NV white chocolate 200g
Callebaut Mycryo cocoa butter 100g
Yellow colouring powder 10g
Melt the chocolate and mycryo and mix to the yellow colouring powder. After sifting, put in a chocolate compressor and use immediately. 

Callebaut Finest Selection "Satongo" chocolate 400g
Melt and temper the Finest Selection Satongo chocolate. 
Dip the praline basis and lateral and place it on an acetate foil. 
Garnish after crystallizing.

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