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Recipes 2008 - 09

World Finals 2009, Best Praline

World Finals 2009 Best Praline Belgium
Belgium Ryan Stevenson, Belgium
On top : Kalamansi caramel
Below : Tonka bean ganache
Kalamansi Caramel
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).
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