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Recipes 2004 - 05

Moulded pralines

Cappuccino & lime

Cappuccino-Lime-Truffle with mare-milk

Cappuccino-Canache

  • 220 g cream
  • 10 g drip-grind
  • 6 g coffee beans ( freshly grated ) bring to a boil and steep
  • 10 g cocoa powder add
  • 160 g couverture ”white”
  • 160 g couverture ” milk ” fold in
  • 40 g coffe-liqueur add

Lime-mare-milk-Canche

  • 80 g cream
  • 30 g mare-milk bring to a boil
  • 75 g fondant
  • 50 g cocoa powder
  • 75 g pureé of apricots bring to a boil and mix with the
  • 35 g lime juice cream-mare-milk mixture
  • 125 g couverture “white”
  • 150 g couverture “lemon” liquefy, add and fold in
  • 50 g sparkling wine add

Enrobing of the Praliné: Couverture semi-sweet

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

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