My World Chocolate Masters Moulded Praline

by **Admin** 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.