Raspberry aniseed praline
Raspberry and Chocolate create a multitude of exciting perfectly paired combinations. Chef Ton Jongejan adds a twist of aniseed to further compliment these flavours
Combine and bring to the boil. Leave to simmer for a few minutes and cool down to 30°C (86°F).
Bring to the boil and cool down to 30°C (86°F).
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.