Praline with Extra-Dark Chocolate and Arabica Coffee Ganache
Ingredients
Praline Shell
Cocoa butter
Extra-Dark Chocolate and Arabica Coffee Ganache
33% whipping cream
620
g
Butter
100
g
Reduced Arabica coffee infusion
36
g
Salt
2
g
Preparation method
Extra-Dark Chocolate and Arabica Coffee Ganache
1. Prepare 140 g of coffee infusion and reduce it.
2. Combine the infusion with the cream and bring to the boil.
3. Pour the hot liquid over the chocolate, then add the butter and salt.
4. Blend and leave to crystallise.
Assembly
1. Coat clean, dry praline moulds with a thin layer of cocoa butter and leave to crystallise.
2. Temper the 77% extra-dark chocolate, cast the shells and leave to crystallise.
3. Fill the shells with the extra-dark chocolate and Arabica coffee ganache, then refrigerate for 2 hours at 8°C.
4. Remove the moulds from the refrigerator and allow them to reach room temperature.
5. Seal the moulds with tempered chocolate and leave to crystallise.
6. Remove the finished pralines from the moulds.
Products used
Other recipes
Food Cost - calculator
Praline with Extra-Dark Chocolate and Arabica Coffee Ganache
Praline Shell
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Topaz 77 Extra-Dark Chocolate
0
PLN
0
PLN
Cocoa butter
0
PLN
0
PLN
Extra-Dark Chocolate and Arabica Coffee Ganache
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Topaz 77 Extra-Dark Chocolate
0.4 kg
/ kg
0.4
kg
0
PLN
0
PLN
33% whipping cream
0.62 kg
/ kg
0.62
kg
0
PLN
0
PLN
Butter
0.1 kg
/ kg
0.1
kg
0
PLN
0
PLN
Reduced Arabica coffee infusion
0.036 kg
/ kg
0.036
kg
0
PLN
0
PLN
Salt
0.002 kg
/ kg
0.002
kg
0
PLN
0
PLN
Quantity of servings:
You must complete all fields
Net component cost:
0 zł:
Gross cost of ingredients:
0 zł:
Net cost of one portion:
0 zł:
Gross cost of one portion:
0 zł:
Nie możesz dodać więcej produktów do porównania