Milk Chocolate Praline with Caramel & Miso Ganache

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Milk Chocolate Praline with Caramel & Miso Ganache

Ingredients

Praline Shell

Terravita Sienna 34.5 Milk Chocolate

Cocoa butter

Milk Chocolate Caramel Ganache with Miso

Terravita Sienna 34.5 Milk Chocolate 1000 g

33% whipping cream 500 g

Caramel paste 20 g

Shiro miso paste 2980 g

Preparation method

Milk Chocolate Caramel Ganache with Miso

1. Combine the shiro miso with the caramel paste and heat gently.
2. Bring the cream to the boil, combine with the warmed miso mixture and pour over the milk couverture chocolate.
3. Leave for 2 minutes, 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 34.5% milk chocolate, cast the shells and leave to crystallise.
3. Fill the shells with the milk chocolate, caramel and miso 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.