This praline recipe is made by Geert Decoster from Centho Chocolates.
Read more on the Noir Origins Grenada 67 Chocolate
Preparations
Calamansi Jelly
- 240 g Calamansi
- 135 g White sugar
- 6 g Pectin
- 55 g Glucose syrup
- 4 g Citric acid solution
- 10 g White rum
Heat up the Calamansi puree with the glucose. Add the sugar and pectin. Boil to 106°C. Take away the heat. Add the White Rum and finally the citric acid solution. Place a rectangle on a Silpat. Spread out the Calamansi jelly. Let it set for 1 hour before putting the mint ganache on top.
Mint ganache
- 60 g Invert sugar
- 30 g Sorbitol
- 305 g Cream
- 60 g Noir Grenada 67 Belcolade Origins
- 330 g Lait Selection O3X5/J , Belcolade
- 40 g Butter
- 20 g White rum
- 10 g Mint juice , fresh
Heat up the cream till 85°C together with the trimoline, sorbitol. Take away the heat and pour onto the Belcolade Origins Grenada 67 and the Belcolade Lait Selection. Mix with a hand mixer to get a homogeneous ganache. Add the mint juice and mix again. When the ganache reaches a temperature of 35°C, add the butter and mix. Finally add the white rum and mix until the ganache is smooth. Spread out a thin layer of tempered Belcolade Noir Selection onto a sheet of baking paper and place a square of 6mm thickness on top of the chocolate. At 30°C, spread out in the square. Leave to crystallize at 18°C and with an average humidity level lower than 60% for 6 to 8 hours.
Final Assembly
- 1 Noir Selection C501/J , Belcolade
After 24 hours of crystallization, spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache. Before complete crystallization, cut with a guitar into the required shape. Enrobe with tempered Belcolade Noir Selection and decorate immediately with a transfer sheet with green decoration.
