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Ganache Selection Spraying (airbrush) Colouring Moulded praline

CHAMPAIGN
PEARL

Complexity level  

CT X304

Composition

  • Molding 
  • Strawberry Jelly
  • Champagne Ganache
  1. Belcolade
  2. Recipes
  3. Champaign Pearl
Champaign Pearl

Steps

1 Molding
Ingredients
Preparation
  • Melt the Belcolade Selection Blanc Extra Cacao-Trace chocolate to 45°C and temper it at 28.2°C.
  • Fill the molds to make filled chocolates and leave to crystalize.
2 Strawberry Jelly
Ingredients
  • PatisFrance Starfruit Strawberry 550 g
  • Granulated Sugar 275 g
  • Maltodextrine 50 g
  • Glucose 120 g
  • Lemon Juice 20 g
  • Pectin 10 g
Preparation
  • Mix the sugar and pectin together. Heat the lemon, strawberry, maltodextrin and glucose to 40°C. Add the sugar pectin mixture and boil to 102.5°C. Let it cool down and put into a bowl. Cover with cling film and let it cool down further. 
  • Fill the pre-molded chocolate shell one-third full with this jelly.
3 Champagne Ganache
Ingredients
  • Fresh Cream 35% 50 g
  • Champagne 230 g
  • Glucose 50 g
  • Invert Sugar 35 g
  • Marc Du Champagne 35 g
  • Butter 105 g
Preparation
  • Boil the fresh cream, champagne and glucose, add the invert sugar and pour directly onto the Belcolade Selection Blanc Extra Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix well with an immersion blender to smooth it. 
  • When the ganache reaches 35°C, add the Marc Du Champagne and butter and mix again. Once the ganache is at a temperature of 28°C, fill up your pre-made chocolate shell/mold. 
  • Leave to crystallize for 12 hours at 16°C with relative humidity below 60%. Close with tempered Belcolade Selection Blanc Cacao-Trace and demold after setting.

Created by Michel Eyckerman

A radiant praline where silky Belcolade Selection Blanc Extra Cacao-Trace chocolate encases a delicate strawberry jelly and a refined champagne ganache. Elegant and indulgently fresh.

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