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Inspiring Recipes: Dipped pralines

Russia Eduard Lebedev Russia
'Mascarpone' - Russia

Ingredients :

  • Cream 210 g
  • Cheese Mascarpone 120 g
  • Trimoline 110 g
  • White chocolate Callebaut W2NV 550 g
  • Butter 120 g
  • Dark chocolate for dipping Callebaut 835NV 54,5% cocoa

Preparation :
Boil the cream, Mascarpone cheese and trimolin, add chocolate, decrease temperature down to 35C and add butter.
Put the interior in a square, height 1cm and leave it for 36 hours. 
Then cut into squares 2x2 cm and dip them in dark chocolate .

Russian national selection for World Chocolate Masters, December 2006.