Inspiring recipes :
Dipped pralines
One of the moments
Pawel Malecki, Poland 
- Gold flakes
- Bitter chocolate element
- Milk chocolate
- Thyme filling
- Orange flavour marzipan
- Raspberry filling
- Suede made of coloured cocoa butter
Raspberry filling
- Cream – 100 g
- Rapberry pure – 60 g
- Honey – 40 g
- Dark chocolate – 160 g
- Butter – 32 g
Boil cream, honey and raspberry pure, flood with a chocolate, mix and add soft butter at the end.
Orange marzipan
- Marzipan “0” – 200 g
- Orange skin – 50 g
- Grand Marnier – 20 g
- Orange paste – 5 g
All the ingredients are precisely kneaded.
Thyme filling, honey
- Thyme infusion – 100 g
- Dark chocolate – 200 g
- Glucose – 25 g
- Butter – 25 g
Thyme infusion boil with glucose, flood with chocolate, mix and add soft butter.
Praline made at the World Chocolate Masters 2005 Finals in France.
