A sophisticated moulded praline combining muscovado soft caramel with a smooth Power 41 milk chocolate and Saint-James rum ganache, wrapped in a crisp dark chocolate shell. Mould: Half-sphere mould, Ø 3 cm

Level:: Difficult
Makes:: 84 pralines
Shelf life:: 2–3 weeks
Conservation:: Store at 16–18°C in a cool, dry place

160 g

35% cream
75 g

Muscovado sugar
20 g

Glucose syrup
50 g

Butter
1 g

Fine salt

In a saucepan, bring the cream, muscovado sugar, glucose syrup, butter and salt to the boil.
Cook until the mixture reaches 103°C.
Pour into a pastry frame or shallow tray.
Cover directly on the surface with film and leave to cool.

180 g

35% cream
30 g

Glucose syrup
40 g

Powdered sorbitol
300 g

Callebaut Milk Chocolate - Power 41 - 2.5kg Callets
10 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets
30 g

82% butter
15 g

Saint-james rum

Combine the cream, glucose syrup and powdered sorbitol, then heat to 70°C.
Pour the hot mixture over the Power 41 milk chocolate, cocoa butter and butter.
Emulsify thoroughly with a hand blender.
Add the rum and emulsify again.

120 g

Callebaut Dark Chocolate - 811 - 5kg Block
80 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets
Q.S.

Callebaut Dark Chocolate - 60-40-38 - 10kg Callets
Q.S.

Muscovado sugar

Melt the Finest Belgian 811 dark chocolate with the cocoa butter.
Pre-crystallise this mixture to 29°C.
Spray a very thin layer into the mould.
Line the moulds with the pre-crystallised Callebaut 60-40-38 dark chocolate to create the shells.
Fill each shell approximately one-third full with the vanilla & muscovado soft caramel.
When the Power 41 ganache reaches 28–29°C, pipe it over the caramel, leaving approximately 3 mm below the rim.
Close the mould with the pre-crystallised dark chocolate.
Unmould the pralines.
Spray one side again with the same 60/40 mixture of pre-crystallised 60-40-38 dark chocolate and cocoa butter.
Before crystallisation is complete, lightly sprinkle with muscovado sugar so it adheres to the surface.