Calamansi Pralines

Calculate food cost

Calamansi Pralines

Quantity of servings: 1

Ingredients

Chocolate shell for praline

Terravita Chocolate 55% with Maltitol 500 g

Calamansi ganache

sugar 86 g

glucose syrup 10 g

calamansi puree 100 g

Terravita Chocolate 55% with Maltitol 20 g

Terravita Milk Couverture Chocolate 34.5% with Maltitol 90 g

butter 26 g

Tangerine gel

sugar 80 g

agar 2 g

mandarin puree 200 g

passion fruit puree 40 g

Preparation method

Calamansi ganache

Prepare a caramel from sugar and glucose. Deglaze it with a hot purée at 80°C. Pour over the chocolates and blend. Add butter and blend again. Set aside to cool.

Tangerine gel

Mix sugar with agar and combine with cold purée. Boil everything together in a saucepan and set aside to set. Then blend to the consistency of a gel.

Assembly

Paint clean and dry praline moulds with cocoa butter-based colourants and set aside for crystallization. Temper the 55% chocolate, pour the bodies and set aside to crystallise. Fill the bodies halfway with tangerine gel, then calamansi ganache and set aside for 2 hours in the refrigerator at 8°C. Finish off the mould with the chocolate and set aside for crystallisation. Remove the finished pralines from the moulds.