For the filling bring the curry and the water to a boil and then mix it Maro I (almond paste/marzipan).

For the ganache heat the whipping cream together with the cumin at 40°C and then let the mixture rest for one hour.

Heat both chocolates at 45°C.

Heat the cumin cream at 50°C, strain it and then add the glucose syrup.

Blend everything together until you get a smooth ganache.

Spray the molds with a coloured cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.

Evenly cover the formed pralines with the filling and continue by pouring the ganache on top.

Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.