Component 1Shell Decoration
Ingredients
| 200 g | Cocoa Butter in Drops |
| 60 g | hypo-soluble green and yellow colour |
Method
Prepare the mould, the selected colours and a brush. Perform irregular brushstrokes of one colour, and then saturate the surface of the mould with the other colour.
Component 2Shell
Ingredients
| 1000 g | Edelweiss White Chocolate |
Method
Fill the mould with the pre-crystallized Edelweiss White Chocolate using the sac à poche. Lightly tap the mould with the base of the spatula to eliminate any air bubbles from the chocolate. Remove the excess of chocolate and turn the mould over onto a grid. Wait until the shell of the praline has completely crystallized.
Component 3Passion fruit ganache
Ingredients
| 140 g | liquid fat cream |
| 180 g | inverted sugar |
| 90 g | dextrose |
| 90 g | sorbitol powder |
| 400 g | Ambra Milk Chocolate 40% |
| 200 g | passion fruit puree |
| 60 g | Cocoa Butter in Drops |
Method
Combine the liquid cream, inverted sugar, dextrose, sorbitol in powder and lastly add the passion fruit puree, heat slowly to 35°C, until the sugars (dextrose and sorbitol) are completely dissolved.
Melt the Ambra Milk Chocolate 40% with the Cocoa Butter Drops at 40 ° C, then emulsify vigorously, slowly add the liquids at room temperature (18°C – 20°C). Emulsify with an immersion mixer to stabilize the recipe and obtain a creamy and shiny texture. Using the sac à poche, fill the praline, then wait for about 12/16 hours at room temperature (18°C – 22 °C) until the ganache is stabilized.
Presentation
Close the praline with the tempered Edelweiss. White Chocolate Lightly tap the mould to release any air from the chocolate, then remove the excess. Check that the pralines are all corked, if necessary, repeat the operation. Leave to crystallize at room temperature (18 ° C-22 ° C) for about 12/16 hours, then unmould the pralines.
