My World Chocolate Masters Moulded Praline

Go down

My World Chocolate Masters Moulded Praline

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

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.
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.
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.


Posts : 7
Join date : 2016-12-26
Age : 42

View user profile

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum