Raspberry-aniseed praline (Created by Ton Jongejan - Technical Advisor Callebaut®)
50 g sugar
30 g glucose
Combine and bring to the boil. Leave to simmer for a
few minutes and cool down to 30°C (86°F).
|100 g cream||Bring to the boil and cool down to 30°C (86°F).|
|10 g raspberry esprit 60 %||Add.|
|10 g Pernod|
dark chocolate Callebaut® Select 811NV
100 g milk chocolate Callebaut® Select 823NV
Pour the raspberry mixture and the cream over the
chocolate. Mix well with a whisk.
|Finishing and presentation|
- Warm red cocoa butter and brush into the moulds.
- When the cocoa butter has set, coat the moulds with pre-crystallised dark chocolate Callebaut® Select 811NV.
- Pipe the ganache into the moulds at around 20°C (68°F) and leave to form a crust.
- Close the pralines with pre-crystallised dark chocolate Callebaut® Select 811NV.