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  3. Papua New Guinea Coconut Passion Chocolate Praline Cacao-Trace Certified
Michel Eyckerman

PAPUA NEW GUINEA
COCONUT PASSION
CHOCOLATE PRALINE
CACAO-TRACE CERTIFIED

Complexity level  

 

Composition
For 240 parts of 10g

  • Passion Ganache
  • Coconut Ganache
  1. Belcolade
  2. Recipes
  3. Papua New Guinea Coconut Passion Chocolate Praline Cacao-Trace Certified

Steps

1 Passion Ganache (4g/praline)
Ingredients
  • PatisFrance Starfruit Passion 110g
  • Cream 35% 145g
  • Glucose 80g
  • Sorbitol 30g
  • Butter 95g
Preparation
  • Mold polycarbonate molds (e.g., Chocolate World CW1867) with tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace chocolate. Let crystallize.
  • Boil the cream with sorbitol. Warm the passion fruit purée to 85°C.
  • Add glucose to the warm purée and pour both liquids over the chocolate.
  • Mix until smooth. Add butter at 35°C and emulsify using an immersion blender.
  • Use the ganache at a maximum of 29°C.
  • Fill each mold halfway with the ganache. Let crystallize for 1 hour at 16°C (humidity <60%) before adding the coconut ganache.
2 Coconut Ganache (4,5g/praline)
Ingredients
  • Coconut milk 270g
  • Coconut rasp 60g
  • Sorbitol 30g
  • Glucose 70g
  • Butter 82% 50g
  • Malibu (optional) 40g
Preparation
  • Roast the coconut flakes in a pan or oven. Add to the coconut milk.
  • Add sorbitol and glucose. Heat the mixture to 80°C.
  • Pour over the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate and mix to form a ganache.
  • Add butter and Malibu at 35°C. Emulsify with an immersion blender.
  • Pipe over the set passion ganache. Let crystallize for 12 hours at 16°C (humidity <60%).
  • Seal with tempered Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate and sprinkle with roasted coconut.
  • Demold and store in a cool, dry place at 16°C (humidity <60%).
3 Assembly
Ingredients
Preparation
  • Use Chocolate World mold CW1867.
  • Mold with tempered chocolate and allow to crystallize.
  • Fill halfway with passion ganache and let set.
  • Top with coconut ganache and allow to crystallize for 12 hours.
  • Seal with tempered chocolate and decorate with roasted coconut.
  • For presentation, pipe a small drop of tempered chocolate onto parchment paper and attach the praline sideways for a refined display

Created by Michel Eyckerman

Delight your taste buds with an exotic twist! Indulge in a heavenly praline that combines the vibrant tang of passion fruit, a luscious coconut ganache, and the rich, aromatic notes of Belcolade Origins Papua New Guinea Cacao-Trace. 

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