Inspiring recipes :
Moulded pralines
Never ending Enigma
Pawel Malecki, Poland 
- Dye stuff based on cocoa-butter
- Trunk mode of bitter chocolate
- Apple crispies
- Apple filling
- (alcohol) “Zubrówka” filling
Apple filling
- Cream – 0,5 l
- White chocolate – 1 kg
- Potato syrup – 150 g
- Butter – 100 g
- Apple liqueur – 150 g
Cream boil with potato syrup and pour with chocolate. All the ingredients mix adding apple liqueur and soft butter at the end.
“Zubrówka” filling
- Cream – 100 g
- Potato syrup – 30 g
- Vodka “Zubrówka” – 70 g
- Milk chocolate – 200 g
- Butter – 20 g
Cream boil with potato syrup and pour with chocolate. All the ingredients mix - adding vodka “Zubrówka” and soft butter at the end.
Colored chocolate trunk fill with fillings and close the praline
Praline made at the World Chocolate Masters 2005 Finals in France.
