Pralines

Delicate, handmade pralines with an intense flavor, cut into perfect pieces – perfect for autumn evenings and elegant parties. Our Chefs worked put the unique flavor compositions: aromatic Lavender, refreshing Pomegranate with Mint and exquisite Pistachio 🌿🍇🥜. Each of these flavors is a real feast for the senses and a great idea to diversify autumn desserts.

RecipePhoto

Used products and decorations

CHOCOLATE DARK ECONOMIC 50% 10 KG

Code 332576

CHOCOLATE MILK ECONOMIC 31% 10 KG

Code 332573

CHOCOLATE WHITE ECONOMIC 24% 10 KG

Code 332570

COCOA BUTTER

Code 2371

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

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Recipe

PRALINES PISTACHIO - Pistachio ganache

Ingredients:

250gCream 30% fat

40gInvert Sugar

120gSugar

40gButter

450gBarima Artisanal Economic White chocolate 24% (332570)

50gBarima Artisanal Cocoa butter (code 2371)

80gBarima Artisanal Pistachio paste 100% / roasted blanched (code 6115)

2gCitric acid

Preparation:

Heat up the cream with invert sugar and sugar. Add chocolate, cocoa butter and pistachio paste and stir it well. Finally add butter and citric acid and blend it all together at about 34ᴼC. Pour the ganache into a 25cm x 25cm x 0.7cm frame and leave it aside to set. Once set, cut the ganache into rectangles and coat with Barima Artisanal White chocolate 29% (code CHB28XXB3). Decorate the pralines with Barima Artisanal Pistachios / roasted blanched unsalted (code 6181).

PRALINES POMEGRANATE & MINT - Pomegranate ganache

Ingredients:

400gBarima Artisanal Economic White chocolate 24% (code 332570)

150gCream 30% fat

25gSorbitol

20gGlucose syrup

80gBarima Artisanal Cocoa butter (code 2371)

30gConcentrated pomegranate paste

Preparation:

Boil cream with sorbitol and glucose syrup. Add chocolate and cocoa butter. Emulsify it using a hand blender and add pomegranate paste. Pour the ganache into a 25cm x 25cm x 0.7cm frame and leave it aside to set.

PRALINES POMEGRANATE & MINT - Mint ganache

Ingredients:

180gBarima Artisanal Economic Dark chocolate 50% (code 332576)

125gCream 30% fat

13gSorbitol

10gGlucose syrup

15gConcentrated mint paste

Preparation:

Boil cream with sorbitol and glucose syrup. Add chocolate, emulsify it with a hand blender and add mint paste. Pour the mint ganache onto the pomegranate ganache and leave it aside to set. Once set, cut the ganache into rectangles and coat with Barima Artisanal Dark chocolate 56% (code CHN56XX3).

PRALINES LAVENDER - Lavender ganache

Ingredients:

400gBarima Artisanal Economic Milk chocolate 31% (code 332573)

150gCream 30% fat

25gSorbitol

20gGlucose syrup

25gBarima Artisanal Cocoa butter (code 2371)

30gConcentrated lavender paste

Preparation:

Boil cream with sorbitol and glucose syrup. Add chocolate and cocoa butter. Emulsify it using a hand blender and add lavender paste. Pour the ganache into a 25cm x 25cm x 0.7cm frame and leave it aside to set. Once set, cut the ganache into rectangles and coat with Barima Artisanal Milk chocolate 34% (code CHL35XXC3).