Recipes

Pralin
by Salvatore Toma

Copyright photo
Pralin

Component 1Chocolate shell with Milk Chocolate Grand Cru Los Bejucos 46%

Method

Temper the Milk Chocolate Grand Cru Los Bejucos 46% and create the shells with the moulds chosen and finally put in the fridge to cool down.

Component 2TGT Hazelnut Fine Praline 55% with Cointreau

Ingredients
300g Fresh cream 35% mg
240g Glucose 60 DE
500g TGT Hazelnut Fine Praline 55%
150g Cocoa Butter
70ml Cointreau
Method

Realize the filling: put the Cointreau in the freezer, boil the fresh cream with the glucose and let it cool down, then pour on the TGT Hazelnut Fine Praline 55% and emulsify. Add tempered Cocoa Butter and finally the cold Cointreau.

Preparation

Wait the cooling down to 28°C, fill the shells, put in fridge for 5 minutes and wait 12 hours before closing the praline. Temper the Milk Chocolate Grand Cru Los Bejucos 46%, close the praline and finally remove them from the moulds.