World finals 2005 Best Moulded Praline

  • Nut Crisp Ganache

    Mix:

    Mix the ingredients and put the product in the moulds to make the heart of the praline.

  • Orange Vanilla Ganache

    Boil:

    • 35% cream 355 g
    • Liquid butter 59 g
    • Vanilla berry 1
    • Grated orange peel 1

    At 80 °C spill over:

    Spill in the cutter and make the emulsion, take the product to 30 °C and spill in the moulds.

    Attach on the half sphere the adhesive, spry with red colour on the mould, spry dioxide with a small brush, spry with dark chocolate chablonne, take away the mould and spry dioxide with aerograph, make the shirt with dark chocolate couverture, insert some orange ganache, next the half crisp sphere and close.

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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