On top : Kalamansi caramel
Below : Tonka bean ganache
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World Finals 2009 Best Praline Belgium
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Recipes 2008 - 09
World Finals 2009, Best Praline
World Finals 2009 Best Praline Belgium
Ryan Stevenson, Belgium
Kalamansi Caramel
Make a dry caramel with the sugar. Warm the cream and glucose together and add gently. Then add the purees and pour over the chocolate. Use at 35°C.
Tonka bean ganache
Infuse the Tonkabeans in the cream for 20 minutes, then strain and add the yoghurt. Add the pre-warmed chocolate and mix well.
| Sugar | 120g |
| Cream | 50g |
| Glucose | 45g |
| Kalamansi puree | 60g |
| Mango puree | 20g |
| Callebaut Origine "Arriba" milk chocolate | 110g |
Make a dry caramel with the sugar. Warm the cream and glucose together and add gently. Then add the purees and pour over the chocolate. Use at 35°C.
Tonka bean ganache
| Cream | 100g |
| Vanilla yoghurt | 60g |
| Trimoline | 10g |
| Tonka beans | 4g |
| Callebaut Origine Sao Thomé dark chocolate | 75g |
| Callebaut Origine Arriba milk chocolate | 175g |
Infuse the Tonkabeans in the cream for 20 minutes, then strain and add the yoghurt. Add the pre-warmed chocolate and mix well.
Made at the 2009 World Finals of World Chocolate Masters in Paris (from 14-16/10/2009).
