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Kalamansi caramel with tonka bean ganache

Ryan Stevenson
Belgium
  • Kalamansi Caramel

    Ingredients:
    Sugar 120g
    Cream 50g
    Glucose 45g
    Kalamansi puree 60g
    Mango puree 20g
    Callebaut Origine "Arriba" milk chocolate 110g

    Make a dry caramel with the sugar
    Warm the cream and glucose together and add gently
    Then add the purees and pour over the chocolate
    Use at 35°C

  • Tonka bean ganache

    Ingredients:
    Cream 100g
    Vanilla yoghurt 60g
    Trimoline 10g
    Tonka beans 4g
    Callebaut Origine Sao Thomé dark chocolate 75g
    Callebaut Origine Arriba milk chocolate 175g

    Infuse the Tonkabeans in the cream for 20 minutes, then strain and add the yoghurt
    Add the pre-warmed chocolate and mix well

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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