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Chocolate Confectionery
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PAPUANA

Complexity level  

CT BCPNG

Composition

For  approximately 120 pralines

  • Tempering & Molding
  • Pineapple lemongrass jelly
  • Vanilla ganache
  1. Belcolade
  2. Recipes
  3. Papuana

Steps

1 Tempering and Molding
Ingredients
  • QS
Preparation
  • Melt the chocolate at 45°C and temper at 28,2°C and mold pre-colored chocolate shells.
  • Leave to crystallize a minimum of 1 hour before filling them.
2 Pineapple lemongrass jelly
Ingredients
  • Lemon grass 50 g
  • Water 100 g
  • Fresh pineapple 300 g
  • Lemon juice 20 g
  • Maltodextrin 50 g
  • Sugar 200 g
  • Pectin NH 10 g
Preparation
  • Cut the lemongrass into small pieces. Bring to a boil with the water and Infuse for 15 minutes.
  • Sieve the lemongrass out of the water and squeeze out the water very well.
  • Clean the fresh pineapple and mix it into a pulp with a robot cutter.
  • Add the lemongrass water and the lemon juice, the maltodextrin, and the 150 g of sugar.
  • Heat up the composition until 50°C.
  • Mix the 50 g of sugar together with the pectin and add it to the previous composition.
  • Bol the jelly until 103°C and leave to cool while mixing with a spatula.
3 Vanilla ganache
Ingredients
  • 550 g
  • Cream 35% fat 280 g
  • Glucose DE60 90 g
  • Sorbitol powder 30 g
  • Vanilla pod 1
  • Butter 50 g
Preparation
  • Bring the cream to a boil together with the glucose, the sorbitol powder, and the vanilla pod.
  • Pour the warm composition on the chocolate and mix Into a ganache using a spatula.
  • When you have a ganache of 35°C, add the cold butter and mix with an immersion blender
  • Use the ganache at a temperature of 28°C and fill up the chocolate shells.
4 Montage
Ingredients
Preparation
  • Pipe on both sides of the chocolate shells some Pineapple lemongrass jelly.
  • Pipe on top of the vanilla ganache and leave to crystalize for 24h at a temperature of 16°C and with relative humidity below 60%.
  • Once crystalized close the molds with tempered chocolate and stick the 2 molds immediately together.
  • Demold and decorate the praline with a flower made with a frozen stamp.

Created by Michel Eyckerman

Searching for flavors that pair well with the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace is a journey, as there are numerous options that complement it nicely. I have chosen this flavor profile because I enjoy the combination. Vanilla, pineapple, and lemongrass remind me of an exotic holiday, evoking memories of the vibrant and picturesque landscapes of Papua New Guinea.

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