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Inspiring recipes :

Moulded pralines

Des surprise

Takeshi Yamamoto, Japan

Takeshi Yamamoto
Des surprise

Ingredients :

  • Callebaut Grenade 150g
  • Cream (45%) 50g
  • Glucose 50g
  • Butter 20g
  • Chinese wine 120g
  • Sugar 25g
  • Anis 3piece

Preparation method :

1. Boil Chinese wine , sugar and Anis until becoming half quantity.
2. Mix 1 with cream and glucose
3. Blend melted chocolate ,butter and 2 by mixer
4. Mold

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



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