Dark Chocolate Praline with White Chocolate, Lavender and Toffee Ganache

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Dark Chocolate Praline with White Chocolate, Lavender and Toffee Ganache

Ingredients

Praline Shell

Terravita Topaz 56 Dark Chocolate

Cocoa butter

White Chocolate, Lavender and Toffee Ganache

Terravita Alabaster 33 White Chocolate 1000 g

33% whipping cream 460 g

Lavender paste 35 g

Toffee-flavoured sauce 100 g

Preparation method

White Chocolate, Lavender and Toffee Ganache

1. Bring the cream and lavender paste to the boil.
2. Pour over the white chocolate and blend.
3. Leave to crystallise.
4. Once set, fill the shells with the ganache.

Assembly

1. Coat clean, dry praline moulds with a thin layer of cocoa butter and leave to crystallise.
2. Temper the 56% dark chocolate, cast the shells and leave to crystallise.
3. Fill the shells three-quarters full with the white chocolate and lavender ganache, then refrigerate for 2 hours at 8°C.
4. Remove the moulds from the refrigerator and allow them to reach room temperature.
5. Top up the shells with the toffee sauce.
6. Seal the moulds with tempered chocolate and leave to crystallise.
7. Remove the finished pralines from the moulds.