Passion fruit praline

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
level 2

This praline is a trilogy of extremely well paired flavours : passion fruit, hazelnut and dark chocolate Satongo. It’s sweet, sour and bitter. It’s heaven on the palate.

Recipe components

Used Callebaut products

Passion fruit praline

IngredientsPreparation
  • 250g
    butter
  • 200g
    honey

Mix together.

  • 200g
    Hazelnut Praline
  • 50g
    passion fruit puree

Add.

  • 900g
    Satongo

Add and mix in.

Pour in a layer of 10 mm into a frame and leave to set for a night. Spread a thin layer of dark chocolate Callebaut 811NV on top. Leave to set. Turn and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.