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Selection Moulding pralines Spraying (airbrush) Ganache Moulded praline

GANACHE
PROVENCE

Complexity level  

Mold : Chocolate World CW19223

Composition

  • Ganache Provence
  • Colored cocoa butter
  1. Belcolade
  2. Recipes
  3. Saveurs de Provence
Saveurs de Provence

Steps

1 Ganache Provence
Ingredients
  • Belcolade Selection Lait 34 Sugar Reduced Cacao-Trace 300 g
  • Belcolade Selection Noir 55 Sugar Reduced Cacao-Trace 150 g
  • Belcolade Cacaoboter Cacao-Trace CB1 10 g
  • PatisFrance Starfruit Citron 50 g
  • Cream (35% full fat) 200 g
  • Fresh thyme 6 g
  • Fresh rosemary 4 g
  • Dried lavender 3 g
  • Cinnamon stick (2) 10 g
  • Glucose 50 g
  • Sorbitol 25 g
  • Olive oil 50 g
Preparation
  • Heat the cream.
  • Add the fresh thyme and rosemary together with the cinnamon stick and dried lavender and allow to infuse for 15 minutes.
  • Sieve the fresh herbs and cinnamon stick out of the cream and add the glucose to the infusion.
  • Heat to boiling point and dissolve the sorbitol in it.
  • Pour the warm cream onto the Belcolade Selection Lait 34 Sugar Reduced Cacao-Trace, Belcolade Section Noir 55 Sugar Reduced Cacao-Trace drops and Belcolade Cacaoboter Cacao-Trace CB1 and mix this with a spatula to a ganache.
  • When the ganache reaches 35°C, add the olive oil and the PatisFrance Starfruit Citron and make an emulsion using an immersion blender.
  • Use the ganache at 28-29°C.
2 Colored cocoa butter
Ingredients
  • Belcolade Cacaoboter Cacao-Trace CB1 100 g
  • Purple fat soluble coloring 6 g
Preparation
  • Melt the Belcolade Cacaoboter Cacao-Trace CB1 to 40°C, add the coloring and mix with an immersion blender.
  • Temper the mixture to 29°C and use.
3 Assembly
Ingredients
Preparation
  • Coat the molds colored with cocoa butter with tempered Belcolade Selection Lait 34 Sugar Reduced Cacao-Trace.
  • Fill the mold with ganache.
  • Leave to set for 12 hours at 16-18°C with a humidity of maximum 60%.
  • After it has set, seal the molds with the tempered Belcolade Selection Lait 34 Sugar Reduced Cacao-Trace.
  • Place the molds in the refrigerator at 4°C for 3-4 minutes before removing the pralines from the molds.

Created by Matty Van Caeseele

Sometimes you drift off and imagine you’re on holiday. Then I let myself be inspired by smells, colors and tastes. I have brought all those senses together in one praline. It’s so good to spend time in the Provence!

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