Inspiring Recipes > Recipes 2006 - 07 > Dipped pralines > 2007 finals - 'Ancestral Guardian' - Canada

Recipes 2006 - 07

Dipped pralines

2007 finals - 'Ancestral Guardian' - Canada

The association of orange and fresh thyme brings to this ganache a freshness and acidity, and combines with the creamy taste of the Ghana milk chocolate, to create the mooth, the crisp of orange for the pleasure of tasting.
The shape and colour of the bonbon will bring you a sensation for your tasting which will remind the memory of your youth.

**Orange and Thyme ganache**
Cream 35%	380g
Sorbitol	20g
Glucose	30g
Cacao Barry "Ghana" milk chocolate	800g
Cacao Barry "Mexique" dark chocolate	100g
Freshly squeezed orange juice	100g
Yuzu	70g
Orange zests	6
Unsalted butter	30g
Fresh thyme	6g
Cointreau	20g

Maceration of cream and orange zest for 12 hours. Boil the cream, sorbitol, glucose, add fresh thyme and let infuse for 5 minutes. Strain over the couverture, add yuzu, orange juice and Cointreau. Put in the Robot-Coupe. Incorporate the butter at 35°C.

**Praline maison**
Almonds	800g
Sugar	500g
Water	150g
Vanilla beans	2pcs

Boil the suagr and water at 121°C, add warm almonds, sable and caramelise at low heat. Cool down on a silicone sheet and break down in the Robot Coupe. In a mixer with paddle, work until oil separation. Keep in the refigerator.

**Crsip praline**
Praliné Maison	650g
Cocoa butter	85g
Cacao Barry "Venezuela" dark chocolate	90g
Orange zests	3
Orange powder, dehydrated	10g
Cacao Barry Pailleté Feuilletine	70g

Add orange zest into the praliné, then add Venezuela dark chocolate, butter and temper it. Then incorporate the Feuilletine.

Assembling :
Spread a thin coat with Venezuela dark chocolate on the guitar sheet. Pour the Praliné of 2mm thickness and let it crystallize.
Pour over the Orange and Thyme Ganache and let this crystallise for min. 12 hours.
Decorate the top and cut into rectangles with shape 7,5cmx1,25cm, seperate them and enrobe them. Decorate with a chocolate stick. Let this crystallize for 24 hours.
Store between 15-18°C.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.