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

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Damona

Fabrizio Galla, Italy

A. Dark Chocolate Cacao Barry "Extra-Bitter Guayaquil"
B. Orange vanilla ganache
C. Nut crisp ganache

Nut Crisp Ganache

Mix:

Cacao Barry Blanc Satin couverture 250 g
I.G.P. nut paste 120 g
Butter Cacao Barry Paillete Feuilletine 100 g

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:

Cacao Barry Papouasie 100% Origine milk chocolate couverture 197 g
Cacao Barry Extra-Bitter Guayaquil 64% dark chocolate couverture 394 g

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.

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