7/29/2019 P4 - Pralines Moulded

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Coconut Rum Pralines

Coloured cocoa butter As needed

White couverture, tempered 200gCoconut rum ganache

Double cream 150g

Glucose 13g

Dark couverture 115g

Milk couverture 45g

Unsalted butter 13g

Coconut flavoured rum 15gWhite ganache

Coconut puree 150g

Invert sugar 35g

White couverture 250g

Coconut flakes 43g

Coconut flavoured rum 35g

Method

1. Prepare 4 moulds with 24 11g cavities2. Cast the moulds with white tempered couverture3. To make the coconut rum ganache; in a medium pot, combine the cream and glucose and bring to

a boil over medium heat.4. Combine the chopped dark and milk couvertures. Pour the hot cream mixture over thecouverture mixture and set aside undisturbed for 1 minute.

5. Using a spatula, stir in small circles starting in the centre of the bowl then gradually in widercircles to make an emulsion.

6. Cool the ganache to 34.5C7. Blend in the butter and rum using an immersion blender. Cover with plastic wrap and let cool to

31 C

8. When the ganache reaches the proper temperature, pipe into the prepared moulds using a pastrybag with a small hole cut in the tip. Only fill the moulds halfway up, leaving enough room for

the white ganache. Set aside at room temperature.

9. To make the white ganache in a medium pot, combine the coconut puree and inver sugar andbring to a boil over medium heat.10.Combine the chopped white couverture and the coconut flakes. Pour the hot puree mixture over

the couverture mixture, and set aside undisturbed for 1 minute.

11.Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles,to make an emulsion.

12.Cool to 34.5 C13.Blend in the rum using an immersion blender. Cover with plastic wrap and let cool to 31 C14.When the ganache reaches the proper temperature, pipe into the moulds on top of the coconut

rum ganache, using a pastry bag with a small hole cut in the tip. Set overnight at room

temperature,

15.Once the ganache has completely set, cap with white couverture. Place in the refrigerator for 35 minutes to set.

16.Tap the moulds on the table to release the chocolates.17.Store in an airtight container at 13 C - 16 C in a dark, dry place.

7/29/2019 P4 - Pralines Moulded

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Coffee Pralines

Red cocoa butter As needed

Milk couverture, tempered 200gCoffee praline

Coffee beans raw 36g

Double cream 300g

Glucose 45g

Linstant coffee powder 9g

Invert sugar 90g

Dark couverture 210g

Milk couverture 150g

Unsalted butter softened 30g

Method

1. Prepare 4 moulds with 24 11g cavities2. Cast the moulds with milk tempered couverture3. Crush the roasted beans with a rolling pin4. In a medium pot, combine the cream and crushed beans and bring to a boil over medium heat.5. Once the cream has cone to a boil, remove from the heat and immediately cover with plastic

wrap.

6. Let steep for 10 minutes then strain to remove the coffee beans7. Add cream as needed to bring the total amount back to 300g. add the glucose and instant coffee

and return the mixture to a boil.

8. Combine the invert sugar and the chopped dark and milk couvertures. Pour the hot creammixture over the couverture mixture and set aside undisturbed for 1 minute.

9. Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circlesto make an emulsion.

10.Cool to 34.5 C11.Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 31 C12.When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in

the tip and pipe into the prepared moulds. Let set overnight at room temperature.

13.Once the ganache has completely set, cap with milk coverture. Place in the refrigerator to 3 -5minutes to set.

14.Tap the moulds on the table to release the chocolates.15.Store in an airtight container at 13 C - 16 C in a dark, dry place.

7/29/2019 P4 - Pralines Moulded

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Maple Pecan Pralines

Coloured cocoa butter As needed

Milk couverture, tempered 200gMaple praline

Pecans shelled 115g

Salt 2g

Whole milk 17g

Double cream 85g

Invert sugar 40g

Maple syrup 180g

Milk couverture 400g

Unsalted butter softened 35g

Method

1. Prepare 4 moulds with 24 11g cavities2. Cast the moulds with milk tempered couverture3. Preheat oven to 171 C. Spread the pecans on a sheet pan and roast until golden brown.4. Allow to cool, then place in a food processor with the salt and chop until fine enough to pipe.5. In a medium pot, combing the milk, cream, invert sugar, and maple syrup and bring to the boil

over medium heat.

6. Pour the hot cream mixture over the couverture mixture and set aside undisturbed for 1 minute.7. Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles

to make an emulsion.

8. Cool to 32C9. Blend in the butter using an immersion blender. Lightly stir in the pecans. Cover with plastic

wrap and let cool to 31 C

10.When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut inthe tip and pipe into the prepared moulds. Let set overnight at room temperature.

11.Once the ganache has completely set, cap with milk coverture. Place in the refrigerator to 3 -5minutes to set.

12.Tap the moulds on the table to release the chocolates.13.Store in an airtight container at 13 C - 16 C in a dark, dry place.

7/29/2019 P4 - Pralines Moulded

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Mandarin Ginger Pralines

Orange/gold cocoa butter As needed

Dark couverture, tempered 200gGinger praline

Double cream 250g

Ginger chopped fresh 40g

Milk couverture 320g

Dark Couverture 75g

Honey 75g

Mandarin juice (& little zest) 75g

Unsalted butter 37g

Method

1. Prepare 4 moulds with 24 11g cavities2. Cast the moulds with dark tempered couverture3.4. In a medium pot, combine the cream and ginger and bring to a boil. Remove from the heat and

cover immediately with plastic wrap. Let sit for 30 minutes to infuse.

5. Strain ou the ginger and add additional cream as needed to bring the total amount back to 250g,return the cream to a boil.

6. Combine the milk and dark couvertures and the honey. Pour the hot cream mixture over thecouverture mixture and set aside undisturbed for 1 minute.

7. Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circlesto make an emulsion.

8. Cool to 34.5C then blend in the mandarin juice (zest to suit flavour) and then blend in the butterusing an immersion blender. Cover with plastic wrap and let cool to 31 C

9. When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut inthe tip and pipe into the prepared moulds. Let set overnight at room temperature.

10.Once the ganache has completely set, cap with milk coverture. Place in the refrigerator to 3 -5minutes to set.

11.Tap the moulds on the table to release the chocolates.12.Store in an airtight container at 13 C - 16 C in a dark, dry place.