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

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Takeshi Yamamoto, Japan

Ingredients :

• Callebaut Grenade 75g
• Callebaut Flavored callets Caramel 175g
• Cream (45%) 105g
• Sugar 15g
• Orange concentrees 20g
• Dried orange 15g
• Glucose 35g
• Saffron particle
• Orange peel 5 pieces

Preparation method :

1. Boil cream and sugar
2. Melt 1 with chocolate
3. Boil to bring the flavor out remaining cream with Saffron
4. Blend 2 and 3 with other ingredients by mixer
5. Mold
6. Cut and enrobe

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