Let’s Stick Together Smashed pralines (Created by Philippe Vancayseele – Head of the Chocolate Academy™ Centre in Montreal – Canada)
250 g banana purée
15 g sorbitol powder
2 pieces of nutmeg (ground)
A pinch of Penja black pepper
milk chocolate Callebaut® 823
270 g dark chocolate Callebaut® 811
Add together and pour boiling mixture on top. Emulsify.
|40 g Jamaican rum||Add and leave to crystallise. Frame 6 mm thick and leave to harden in refrigerator. Cut into 22-mm squares.|
Finishing and presentation
Enrobe 8-10 pieces of banana ganache with dark chocolate Callebaut® Single Origin Brazil CHD-Q68BRA, but disable the enrobing belt from time to time to make the fillings cluster together just before enrobing. Decorate praline clusters with different cut-outs of a variety of transfer sheets and leave to crystallise in refrigerator. Remove transfer sheets, cut praline clusters into different shapes and rearrange at random.