Recipes 2004 - 05
Dipped pralines
Des recherche
Ingredients :
- Callebaut Grenade 75g
- Callebaut Flavored callets Caramel 175g
- Cream (45%) 105g
- Sugar 15g
- Orange concentrees 20g
- Dried orange 15g
- Glucose 35g
- Saffron particle
- Orange peel 5 pieces
Preparation method :
1. Boil cream and sugar
2. Melt 1 with chocolate
3. Boil to bring the flavor out remaining cream with Saffron
4. Blend 2 and 3 with other ingredients by mixer
5. Mold
6. Cut and enrobe
Praline made at the World Chocolate Masters 2005 Finals in France.
