Logo World Chocolate Masters

Inspiring recipes :

Dipped pralines

Salt & Pepper

Tony Hoyle, United Kingdom

Tony Hoyle
Salt & Pepper

Main ingredients :

Fleur de Sel & Tahitian Vanilla Caramel layered with Chilli & Tsperifery Pepper Ganache.

Description :

Two layered praline dipped in Santa Domingo origin chocolate. The salt cuts the sweetness of the caramel and is complimented by the perfume and sweeter taste of the Tahitian vanilla. The chocolate for the ganache is Santa Domingo, very intense flavour that stands up well to piquant of the chilli and the superbly floral and aromatic hit of the pepper.


Sea Salt Caramel

  • 540g Sugar
  • 90g Glucose
  • 330g Cream 35%
  • 8g X58 Pectin
  • 10g Fleur de sel
  • 45g Butter
  • 1 Tahitian vanilla pod

Tsperifery Pepper Ganache

  • 300g Santa Domingo couverture
  • 55g Butter at room temperature
  • 55g Invert sugar
  • 3g Dried chilli pepper
  • 3g Tsperifery pepper
  • 285g Cream 35%


For the caramel boil the cream and invert sugar with the salt and vanilla
Cover and leave to infuse for 20 minutes
Whisk in the pectin and reboil
Pass through a chinois
Make a caramel with the sugar and the glucose and deglace with the cream mixture
Mix in the butter
Set in a ganache frame
When cool spray a thin layer of tempered couverture onto the caramel
This will stop the caramel melting when you spread the ganache onto it
For the ganache boil the cream with ground peppers
Cover and allow to infuse for 20 minutes
Reboil then pass onto the chocolate
Mix with a stick blender to form an emulsion keeping the blade below the surface of the ganache to avoid incorporating any air
When the ganache is at 40 ° c incorporate the butter
Spread the ganache onto the caramel and allow to set at 15 ° c overnight
Spread a thin base of couverture on the top and bottom of the ganache
Cut and dip in tempered couverture

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

www.cacaobarry.com www.callebaut.com Carma
Copyright © 2004 Barry Callebaut