Enrobed praline
Chocolate Confectionery


Complexity level  



For 1 frame of 27 cm by 36 cm and 1,5 cm high

  • Anis Ganache


1 Composition part
  • 765 g
  • 85 g
  • Cream 35% fat 420 g
  • Sorbitol powder 45 g
  • Anis powder 5 g
  • Inverted sugar 90 g
  • Butter 90 g
  • Heat up the cream together with the sorbitol and the anis powder until 85°C.
  • Add the inverted sugar and pour onto the chocolate and the cocoa butter and mix with a spatula.
  • When you obtained a ganache of 35°C add the butter and mix with an immersion blender.
  • Spread a thin layer of tempered chocolate on baking paper and put a frame on top 1,5cm high.
  • Pour the ganache into the frame and leave it to crystallize for 24h at 16°C with a relative humidity level below 60%.
  • Cut the ganache with a guitar in the desired shape and enrobe-tempered Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace.

Created by Michel Eyckerman

The Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace has an intense milky taste with a robust flavor of vanilla and anis. To boost the flavor of the ganache, I have put some extra anis to give the natural flavor of the chocolate back again after adding other ingredients to make the ganache. With a waved movement as an inspirational finishing.

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