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Praline 'Conching' 200 chocolates of 6-8 g each (Created by Josep Maria Ribé – Callebaut Chef - CHOCOLATE ACADEMY™ centre Spain)

Ecuador Single Origin Ganache

Ingredients Preparation
270 g water
10 g milk protein
Mix the two ingredients and mix with a stick blender to make sure the milk protein is properly hydrated.
100 g glucose syrup (DE 60)
65 g invert sugar (Trimoline)
45 g sorbitol powder
1 g salt
Add and dissolve the sugars and salt in the water and heat to 35/40°C.
550 g dark chocolate Callebaut® Single Origin Ecuador
170 g liquid anhydrous butter
Melt the ingredients at 40/45°C and add the previous mixture. Create a perfectly smooth and homogeneous emulsion by blending the ganache with a cutter or stick blender. Allow the ganache to cool to 30/32°C before dispensing it into the mould.

Colouring the mould and assembly

Ingredients Preparation
350 g dark chocolate Callebaut® Finest Belgian Chocolate recipe n° 70-30-38
150 g cocoa butter Callebaut® NCB-HD03
Melt the couverture and cocoa butter at 45°C. Mix with a stick blender to ensure the ingredients are homogeneously combined.
Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with gold powder, scraping off any excess.
1000 g dark chocolate Callebaut® Single Origin Ecuador
50 g cocoa butter Callebaut® NCB-HD03
Melt the couverture and cocoa butter at 45°C. Mix with a stick blender to ensure the ingredients are homogeneously combined.

Line with the tempered Ecuador dark chocolate couverture.
Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould.
Dispense the ganache into each mould. Set aside for a few hours before sealing the mould with more pre-set Ecuador single origin dark chocolate couverture.
Unmould the chocolates.


"We wanted to capture the essence of chocolate in its purest form. My recipe is a ganache made with Ecuador single-origin couverture, reflecting the full character of the cocoa bean into each chocolate. This is why the recipe includes water, the best neutral liquid ingredient to preserve and convey all the nuances and aromas of chocolate."


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