Praline with White Chocolate and Yuzu Ganache

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Praline with White Chocolate and Yuzu Ganache

Ingredients

Praline Shell

Terravita Alabaster 33 White Chocolate

Cocoa butter

White Chocolate and Yuzu Ganache

Terravita Alabaster 33 White Chocolate 4000 g

33% whipping cream 500 g

Yuzu purée 180 g

Butter 20 g

Preparation method

White Chocolate and Yuzu Ganache

1. Bring the cream to the boil.
2. Add the yuzu purée and mix.
3. Pour over the chocolate and leave for a moment.
4. Add the softened butter, blend until smooth 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 33% white chocolate, cast the shells and leave to crystallise.
3. Fill the shells with the white chocolate and yuzu ganache, then refrigerate for 2 hours at 8°C.
4. Remove from the refrigerator and allow to reach room temperature.
5. Seal the mould with tempered chocolate and leave to crystallise.
6. Remove the finished pralines from the moulds.