ENROBED PRALINES

Belcolade products used in this recipe:

• Cryst-o-fil Blanc
• Blanc Selection

Perles de Cristal Coco

Ingredients

• 300g Cryst-o-fil Blanc
• 30g Coco rasp
• 20g Candied orange's peel cut very fine
• 20g Liquor of Malibu

Preparation

Make the Cryst-o-fil Blanc soft in the micro-wave and smooth with a
whisk. Incorporate the coco rasp, the cut candied orange and finally
the Malibu.
When this composition is ready, you can fill up the ready moulded
round shapes (2,5cm) in Blanc Selection. Let crystallize for 1 hour at a temperature
of 18°C.
Close the sides together with tempered Blanc Selection to obtain a round ball. Enrobe the balls by
hand in white chocolate and roll them in the crystal sugar