Red Pepper, Raspberry Pralines
Red Pepper, Raspberry Pralines
Arabesque Milk 34% - Red pepper, raspberry Pralines, a sweet and spicy combination to keep you on trend.
Recipe
| Group | Weight / Volume |
|---|---|
| Casa Cream UHT | 370 gr |
| Glucose syrup | 66 gr |
| Arabesque Milk 34% | 270 gr |
| Arabesque Dark 60% | 260 gr |
| Butter | 110 gr |
| Red pepper | 15 gr |
| Fruit Filling Raspberry | 300 gr |
Preparation
Heat the whipping cream together with the red pepper at 40°C and then allow the mixture to rest for one hour.
Heat both chocolates at 45°C.
Heat the red pepper 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 colored cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.
Evenly cover the formed pralines with the Fruit Filling Raspberry and continue by pouring the ganache on top.
Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.
Products
Arabesque Dark 60%
Dark chocolate couverture with a strong cocoa flavor and distinctive fluidity when melted.