Raspberry aniseed praline

level 1

Raspberry and Chocolate create a multitude of exciting perfectly paired combinations. Chef Ton Jongejan adds a twist of aniseed to further compliment these flavours

Recipe components

Used Callebaut products

Rasperry-aniseed ganache

IngredientsPreparation
  • 150g
    raspberry puree
  • 50g
    sugar
  • 30g
    glucose

Combine and bring to the boil. Leave to simmer for a few minutes and cool down to 30°C (86°F).

  • 100g
    cream

Bring to the boil and cool down to 30°C (86°F).

  • 10g
    raspberry esprit 60%

Add.

  • 10g
    Pernod

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® 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® 811NV.