Coconut Rum Pralines Coloured cocoa butter White couverture, tempered

Coconut rum ganache

As needed 200g 150g 13g 115g 45g 13g 15g 150g 35g 250g 43g 35g

Double cream Glucose Dark couverture Milk couverture Unsalted butter Coconut flavoured rum
White ganache

Coconut puree Invert sugar White couverture Coconut flakes Coconut flavoured rum
Method

1. Prepare 4 moulds with 24 11g cavities 2. Cast the moulds with white tempered couverture 3. 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 the couverture 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 wider circles to make an emulsion. 6. Cool the ganache to 34.5C 7. 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 pastry bag 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 and bring 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 C 13. Blend in the rum using an immersion blender. Cover with plastic wrap and let cool to 31 C 14. 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 3 5 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.

Coffee Pralines Red cocoa butter Milk couverture, tempered

Coffee praline

As needed 200g 36g 300g 45g 9g 90g 210g 150g 30g

Coffee beans raw Double cream Glucose Linstant coffee powder Invert sugar Dark couverture Milk couverture Unsalted butter softened
Method 1. 2. 3. 4. 5.

Prepare 4 moulds with 24 11g cavities Cast the moulds with milk tempered couverture Crush the roasted beans with a rolling pin In a medium pot, combine the cream and crushed beans and bring to a boil over medium heat. 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 beans 7. 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 cream mixture 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 circles to make an emulsion. 10. Cool to 34.5 C 11. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 31 C 12. 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 -5 minutes 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.

Maple Pecan Pralines Coloured cocoa butter Milk couverture, tempered

Maple praline

As needed 200g 115g 2g 17g 85g 40g 180g 400g 35g

Pecans shelled Salt Whole milk Double cream Invert sugar Maple syrup Milk couverture Unsalted butter softened
Method 1. 2. 3. 4. 5.

Prepare 4 moulds with 24 11g cavities Cast the moulds with milk tempered couverture Preheat oven to 171 C. Spread the pecans on a sheet pan and roast until golden brown. Allow to cool, then place in a food processor with the salt and chop until fine enough to pipe. 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 32C 9. 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 in the 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 -5 minutes 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.

Mandarin Ginger Pralines Orange/gold cocoa butter Dark couverture, tempered

Ginger praline

As needed 200g 250g 40g 320g 75g 75g 75g 37g

Double cream Ginger chopped fresh Milk couverture Dark Couverture Honey Mandarin juice (& little zest) Unsalted butter
Method

1. Prepare 4 moulds with 24 11g cavities 2. Cast the moulds with dark tempered couverture 3. 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 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 34.5C then blend in the mandarin juice (zest to suit flavour) and then blend in the butter using 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 in the 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 -5 minutes 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.