Inspiring recipes :

Moulded pralines

Tasmania Leatherwood

Tim Clark, Australia

COMPOSTION

Leatherwood Honey Ganache

Leatherwood Honey Ganache:

146g Sugar
161g Cream
1.7g Salt
48.5g Leatherwood Honey
48.5g Glucose
3 Vanilla Beans
48.5g 70% Saothome Chocolate
32g Butter

Heat pan and dry caramelize the sugar then remove from heat add boiled cream and salt. Then add honey, glucose & vanilla reheat to 105.c, cool to 80.c then pour over the chocolate. Once cooled add softened butter. Allow to cool below 32.c before pipping into prepared moulds. Best left sitting in mould over night before sealing mould.

Coat Mould with Dark Chocolate:

500g 70% Saothome Chocolate (tempered)
50g Cocoa butter

· Mix both ingredients together and coat mould

Shell Decoration:

Orange cocoa butter colouring
Tempered white chocolate coverture

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