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Recipes 2004 - 05

Moulded pralines

Sechuan Pepper Caramel
  • 150 g Sugar
  • 150 g Whipping cream
  • 50 g Passion fruit puree
  • 30 g Butter
  • 75 g Glucose
  • 3 g Ground sechuan pepper
  • 50 g Callebaut milk chocolate 823
  • Callebaut dark chocolate 70-30-38 for moulding,
  • 70,5% cocoa.

Caramelize the sugar.
Add whipping cream, passion fruit puree, butter, sechuan pepper, and glucose and heat up to 106 ˚ C.
Cool down and add the chocolate.
Cool down and pipe into dark chocolate shells.

Praline made at the World Chocolate Masters 2005 Finals in France.

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