PINA COLADA PRALINE

Sliced, velvet pralines with rum, pineapple and chocolate flavours will give you a taste of the Caribbean, sunny beaches.

RecipePhoto

Used products and decorations

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 56%

Code CHN56XX3

MARZIPAN 50%

Code 6160

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Recipe

PINA COLADA PRALINE

Ingredients:

450 gMarzipan 50% - BARIMA ARTISANAL (code 6160)

40 gConcentrated pineapple paste

125 gCream 30%

260 gDark Chocolate 56% - BARIMA ARTISANAL (code CHN56XX3)

80 gMilk Chocolate 34% - BARIMA ARTISANAL (code CHL35XXC3)

15 gConcentrated rum paste

30 gDesiccated coconut

200 gButter

Preparation:

Mix the marzipan with the pineapple paste and roll it out to form a rectangle of 18 x 36 cm. Boil the cream, pour it into the chocolate and mix. Cool to 35°C, add the rum paste, the desiccated coconut and soft butter, then mix again. Pour onto the rolled-out marzipan in the 18 x 36 cm frame and leave in a cool place until set. Cut 2 x 3 cm rectangles using a guitar cutter and coat the pralines with the Dark Chocolate 72% - BARIMA ARTISANAL (code CHN72XXA3).