Milk Chocolate Praline with Milk Chocolate and Tahini Ganache
Ingredients
Praline Shell
Cocoa butter
Terravita Sienna 34.5 Milk Chocolate
Preparation method
Milk Chocolate and Tahini Ganache
1. Combine the tahini with the salt and mix.
2. Bring the cream to the boil and pour it over the couverture chocolate.
3. Blend, add the tahini and salt mixture, blend again 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 34.5% milk chocolate, cast the shells and leave to crystallise.
3. Fill the shells with the milk chocolate and tahini 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
Food Cost - calculator
Milk Chocolate Praline with Milk Chocolate and Tahini Ganache
Praline Shell
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Sienna 34.5 Milk Chocolate
0
PLN
0
PLN
Cocoa butter
0
PLN
0
PLN
Terravita Sienna 34.5 Milk Chocolate
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Mleczna Czekolada Terravita Sienna 34,5
1 kg
/ kg
1
kg
0
PLN
0
PLN
33% whipping cream
0.46 kg
/ kg
0.46
kg
0
PLN
0
PLN
Tahini
0.2 kg
/ kg
0.2
kg
0
PLN
0
PLN
Salt
0.005 kg
/ kg
0.005
kg
0
PLN
0
PLN
Quantity of servings:
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Gross cost of ingredients:
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Gross cost of one portion:
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