Recipes 2004 - 05
Moulded pralines
Grand Marnier Truffle Mass:
- 500 g butter
- 150 g fin Sugar
- 1000 g dark chocolate ( Sao Thomé )
- 300 g Grand Marnier
- approx. 100 g candied oranges
Method Truffle Mass:
Mixing fin Sugar and butter, than ad the dark chocolate and in the end ad the Grand Marnier as well.
Sesame - Crunch:
- 100 g sesame seeds
- 300 g milk chocolate ( Origin Select Java )
Method Sesame – Crunch
Lightly roast the sesame seeds without any oil and allow to cool off.
Mix the lukewarm sesame seeds with the milk chocolate and roll out between two foils approx. 2 mm thick.
After it has cooled off, cut out little leaves the size of approx. 1.5 cm.
Producing Shell Pralines:
Marble the shell with red, yellow and orange-coloured cocoa butter and cover with dark chocolate.
Place a small amount of candied oranges in the covered shell and top with the whipped Grand Marnier truffles mass. Put the sesame-crunch piece on top and seal the shell with dark chocolate.
Praline made at the World Chocolate Masters 2005 Finals in France.
