My World Chocolate Masters Moulded Praline

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My World Chocolate Masters Moulded Praline

Post by Admin on Wed Dec 28, 2016 6:03 pm

TAYBERRY GANACHE
70g Butter
30g Glucose
275g Tayberry Puree
340g Cacao Barry Blanc Satin
32g Cacao Barry Mycryo Cocoa Butter
Heat the puree with the glucose and boil. Pour over the chocolate and emulsify. Add the butter and Mycryo and emulsify with a stick blender.
LIME CARA CRAKINE
75g Origin Ghana Milk Chocolate 40.5%
250g Cara Crakine
19g Lime Juice
Crystalise the chocolate and then mix in the Cara Crakine with the lime juice. Spread the preparation 3mm thick on a Silpat and once nearly set, cut shapes to fit the mould.
MONTAGE / ASSEMBLY
Dust moulds with bronze luster and then line with crystallised Cacao Barry Tanzanie 75%
Pipe in tayberry ganache
Place in the Lime Cara Crakine disc and then cap with Tanzanie and the transfer sheet.
 




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