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Chocolate Confectionery
Enrobed praline
Improve texture
Sustainable cocoa

BELCOLADE
MONO PALET D’OR

Complexity level  

AW 0,82

Composition

For 180 parts of 11g

  1. Cameroon  Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Palet d’Or
1 Cameroon Ganache
Ingredients
  • Cream 30% fat 416g
  • Inverted Sugar 73g
  • Sorbitol 23g
  • Butter 82% fat 59g
Preparation
  • Bring the cream and sorbitol crystals to a boil.
  • Pour over the Belcolade Origins Lait Cameroon 45% Cacao-Trace, Belcolade Selection Noir Ebony, and inverted sugar.
  • Mix with a spatula to obtain a smooth ganache with a temperature between 35 and 38°C.
  • Use an immersion blender to create a perfect emulsion.
  • Add the cold butter and mix again with the immersion blender.
  • Use the ganache immediately at a temperature of 33°C.
  • Pour the ganache into a 12mm frame and leave it to crystallize overnight in a fridge at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Lait Cacao-Trace.

Created by Jeffrey De Weyer

This Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate is pure heaven. If you want to taste milk chocolate in a ganache, then this is the one. Therefore, we have chosen to make a pure ganache of this chocolate without adding any other flavor. If you are looking for the famous ‘Pâlet d’or” praline in a milk version, try this recipe out.

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