Recipes 2006 - 07

Praline Bresilienne

Cacao Barry Lenôtre praliné	300g
Cacao Barry Lactée Supérieure 38,2 %	69g
Cacao Barry Mycryo Cocoa Butter	30g
Cacao Barry Bresilienne Chopped Hazelnut	50g

Melt milk Chocolate and Cocoa Butter.
Combine with the parline paste.
Mix together with the bresilienne.

Coffee Ganache

Cream	400g
Coffee (Dark Mexican)	24g
Trimoline	32g
Coffee Infusion	340g
Cacao Barry55 % Excellence Chocolate	300g
Cacao Barry 38,2 % Lactée Supérieure chocolate	64g
Butter d'echire	52g

Scald the cream.  Combine the cream and the coffee.  Let infuse for 10 minutes.  Strain the infusion.
Reheat the cream mixture and pour over both chocolate.
Bur mix smooth and add the butter when mixture has reached 40° Celsius.

On a flat metal sheet pan spread a thin layer of tempered chocolate.
Spread a thin layer of the Praline Bresilienne on top and allow to set.
Pour the coffee ganache over the praline and place in the cooler to set.
Cut desire shape and coat with dark chocolate.
Garnish and serve.

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