ENROBED PRALINES

RECIPES


Galaxie Orange

  • 300g Cryst-o-fil Lait
  • 30g Candied cut orange's peel
  • 45g Invert sugar
  • 20g Countreau

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk.
Incorporate the invert sugar, the cut candied orange's peel and
finally the cointreau.  Spread out in a square with a thickness of 5mm and let crystallize
for approx. 1 hour at a temperature of 18°C.  Put a thin layer of tempered chocolate
on both sides and cut the required shape with the guitar.  Enrobe with tempered dark chocolate
and use a plastic sprinkled with cocoa butter mixed with titanium white.