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