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Inspiring recipes :

Moulded pralines


Kouichi Izumi, Japan

Kouichi Izumi

Ingredients :

A.Coulis de Griotte

griotte puree 190g / sugar 25g / pectin 2g / starch syrup 25g / invert sugar 12g

B.Ganache Sicilie

cream 106g / invert sugar 12g / pistachio paste 28g / cinnamon stick 2g / Cacao Barry blanc satin 223g / unsalted butter 50g

Preparation method :

A.’Coulis de Griotte’

1.Put every ingredients into pan and boil them for 2 min.
2.Pour 1. to bowl by dropper

B.’Ganache Sicilie’

1.Add flavor of cinnamon to cream
2.Make ganache by using cinnamon flavored cream and other ingredients.


1.Paint/Spray color to mould and make shell by Cacao Barry excellence in the mould.
2. Put ‘Coulis de Griotte’ into the shell after Piping ‘Ganache Sicilie’ to the shell.
3.Close the shell by Cacao Barry excellence

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

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Copyright © 2004 Barry Callebaut