Raspberry-aniseed praline
(Created by Ton Jongejan - Technical Advisor Callebaut®)
Rasperry-aniseed ganache
| Ingredients | Preparation |
|---|---|
|
150 g
raspberry puree
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 | |
|
400 g
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. | |
