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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.

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