MOULDED PRALINES

RECIPES

Belcolade products used in this recipe:

Noir Collection Ecuador 71

Ganache Ecuador

Ingredients

600g Noir Collection Ecuador 71 NCECU
550g cream UHT 40%
50g glucose
10g invert sugar

Preparation

Boil the cream and glucose, after this incorporate the invert sugar. Poor on the Noir Collection Ecuador and blend with a hand mixer to make a good emulsion

For the moulds:

Spray with tempered cocoa butter colored red into the mould and repeat this twice. Put tempered Noir Selection chocolate in the mould to make the shell. Fill up with the ganache and let dry out. Close with tempered Noir Selection chocolate