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.
Level:
Easy

Rasperry-aniseed ganache

Ingredients: Rasperry-aniseed ganache

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

Preparation: Rasperry-aniseed ganache

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

Ingredients: Rasperry-aniseed ganache

  • 100 g
    cream

Preparation: Rasperry-aniseed ganache

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

Ingredients: Rasperry-aniseed ganache

  • 10 g
    raspberry esprit 60%

Preparation: Rasperry-aniseed ganache

Add.

Preparation: Rasperry-aniseed ganache

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.