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

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150 g

raspberry puree
50 g

sugar
30 g

glucose

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

100 g

cream

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

10 g

raspberry esprit 60%

Add.

400 g

Callebaut Dark Chocolate - C811 - 5kg Block
100 g

Callebaut Milk Chocolate - C823 - 10kg Callets

Pour the raspberry mixture and the cream over the chocolate. Mix well with a whisk.

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.