Complexity level  

Mold: Chocolate World CW1921


  • Exotic ganache
  • Colored cocoa butter
Saveurs d'orient


1 Exotic ganache
  • PatisFrance Starfruit Mangue 150 g
  • PatisFrance Starfruit Passion 40 g
  • Belcolade Cacaoboter Cacao-Trace CB1 65 g
  • Lime juice 40 g
  • Lime zest 1
  • Butter 60 g
  • Orange blossom water 15 g
  • Bring the purees together with the glucose to the boil.
  • Then pour it onto the Belcolade Selection Blanc Intense Cacao-Trace drops, the Belcolade Cocaoboter Cacao-Trace CB1 and the zest of a lime.
  • Add the butter and the orange blossom water and mix with an immersion blender to create an emulsion.
  • Use the ganache at 28°C.
2 Colored cocoa butter
  • Belcolade Cacaoboter Cacao-Trace CB1 100 g
  • Yellow fat soluble coloring 4 g
  • Golden coloring 6 g
  • Melt the Belcolade Cacaoboter Cacao-Trace CB1 to 40°C, added the colorings and mix with an immersion blender.
  • Temper the mixture to 29°C and use.
3 Assembly
  • Coat the molds colored with cocoa butter with tempered Belcolade Selection Blanc Extra Cacao-Trace.
  • Fill the mold with the exotic ganache.
  • Allow to set for 12 hours at 16-18°C with a humidity of maximum 60%.
  • Once set, seal the molds with the tempered Belcolade Selection Blanc Extra Cacao-Trace.
  • Place the molds in a refrigerator at 4°C for 3-4 minutes before removing the pralines from the molds.
  • Store at 16°C with a relative humidity of max. 60%.

Created by Matty Van Caeseele

One of my favorite desserts is a baba with a fresh, sour syrup in combination with a salad of  fresh exotic fruits and a lime sorbet. And I add a hint of orange blossom water to the syrup. This delicious combination is found in this praline.

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