MOULDED PRALINES

Belcolade products used in this recipe:

• Blanc Intense
• Pure Prime Pressed Cocoa Butter

Caramel Passion

Ingredients

• PatisFrance Glucose 50g
• Powdered Sugar 200g
• PatisFrance Starfruit Passion 300g
• Cream (Patiscrem) 100g
• Blanc Intense 400g
• Pure Prime Pressed Cocoa Butter 80g
• Butter 80g
• Exotic Fruit Extract MARNIER® 50% vol 6g

Preparation

Make a caramel with the sugar and the glucose. Pour first the heated Starfruit Passion, so that the caramel stops cooking,and then the cream (Patiscrem). Pour this mixture, with a temperature of 80°C, on the white chocolate (Blanc Intense) and the cocoa butter.  The temperature cannot exceed 30°C, on the moment you're finalizing the mixture. Finally, add the butter and keep stirring till you have a homogeneous and smooth texture. Pipe on the caramel in the chocolate moulds, which are already moulded with tempered white chocolate (Blanc Intense).  Let them crystallize 12 to 24h at 18°C and a humidity of 60%.  Close the chocolates with tempered white chocolate (Blanc Intense).