• Introduction
• Commercial pralines
• Creative pralines
• Moulded pralines
• Dipped pralines
• Pastry
• Chocolate desserts

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Lavender Truffel

Brian Broeckner, Denmark

• 480 g Whipping cream
• 10 g Dried lavender flower
• Peel of 2 oranges
• 100 g Danish honey
• 200 g Callebaut dark chocolate 2815
• 1000 g Callebaut milk chocolate 823 Callebaut dark chocolate 70-30-38,
• 70,5% cocoa for dipping.

Bring cream, lavender flower, orange peel and honey to boil and mix with the melted chocolate.
Pour the mixture into a tray with edges and place at 15 -16 ˚ C for one to two days.
Cut out the truffles in 2,2 x 2,2 cm and dip.

Decoration

Pour dark chocolate 70,5% on a yellow chocolate pattern.
Cut out round 1 cm diameter ”buttons” and place slantwise.

Praline made at the World Chocolate Masters 2005 Finals in France.