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Ganache Decorating Selection Moulded praline

SOLARIS
5 SPICE

Complexity level  

CT PBM46

Composition

  • Hazelnut Orange Ganache Preparation
  • Five Spice Praliné
  1. Belcolade
  2. Recipes
  3. Solaris 5 spice
Solaris 5 spice

Steps

1 Hazelnut Orange Ganache Preparation
Ingredients
  • Belcolade Selection Ebony 20 g
  • PatisFrance Praliné Hazelnut 50% 190 g
  • Plant-Based Cream (30% fat) 250 g
  • Glucose 70 g
  • Sorbitol 20 g
  • Orange Zest 15 g
  • Bitter Orange Fruit Puree 30 g
Preparation
  • Heat the plant-based cream, glucose, sorbitol, orange zest, and bitter orange fruit puree at 85°C. 
  • Pour the heated composition directly onto the Belcolade Selection M. Plant-Based Cacao-Trace, the PatisFrance Praliné Hazelnut 50%, the Belcolade Selection Ebony, and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace and mix well. Mix an emulsion between 35°C and 38°C with an immersion blender. 
  • Put the ganache at 30°C in a piping bag and fill pre-molded plant-based chocolate shells. Leave to crystallize for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%.
2 Five Spice Praliné
Ingredients
  • PatisFrance Pralirex Hazelnut 75 g
  • PatisFrance Praliné Hazelnut 50% 665 g
  • 5 Spice Mix 5 g
  • Sugar 50 g
Preparation
  • Dry caramelize the sugar and add the 5 spice mix. Leave to cool down and mix into a powder. 
  • First heat the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and cocoa butter at 45°C. Then add the praliné (20-22°C), the Pralirex and the 5 spice mix caramel powder and temper the mixture at 26°C. 
  • Pipe the praliné filling on top of the ganache. Leave to crystallize in a fridge at 5°C for 5 to 10 minutes. Once crystallized, seal the molds with tempered Belcolade Selection M. Plant-Based Cacao-Trace chocolate. 
  • Demold after crystallization. Store the finished product at 16°C.

Created by Michel Eyckerman

This praline with the Belcolade Selection M. Plant-Based Cacao-Trace is layered with a five-spice praline. It creates an unforgettable bite.

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