Infinite

Olivier Vidal, France

Chocolate couverture crunchy hazelnut praline and Menton lemon ganache bonbon.

With this praline my idea is to bring out the nut fruit of the hazelnut praline and to contrast it with the slightly zingy taste of Menton lemon.

Recipe for approximately 300 bonbons

Piedmont hazelnut praline:

• house specialty praline 675 g
  (65% dried fruit) (Piedmont hazelnut)
• cacao butter 86 g
• Callebaut Excellent 845 milk couverture 50 g
• dark Callebaut Grenada couverture 42 g
  
• Mix the cacao butter with the couverture then pour it over the praline in 4 parts.
• Keep mixing for 15 minutes
  

Piedmont hazelnut pralinette:

• chopped hazelnut 188 g
• sugar 93 g
• water 31 g
• fresh butter 7 g
  
• Combine sugar with water and cook at 115°C
• Remove from heat, pour hazelnut in the sugar, sand, reheat
• Caramelize then incorporate the butter
• Let cool
• Incorporate 70 g of pralinette into the praline then pour the mass between the 5 mm rulers
• Let crystallize.
  

Menton lemon Ganache:

• cream 120 g
• butter 152 g
• zest 45 g
• yoke 96 g
• glucose 28 g
• trimoline 14 g
• sorbitol 50 g
• honey 20 g
• lemon juice 100 g
• dark Callebaut Grenada coating 336 g
• Callebaut Excellent 845 milk coating 132 g
  
• Place cream, butter and zest in pan
• Bring to boil, stir, incorporate lemon juice
• Whip yokes with sugars
• Combine yokes with cream then coat at 83°C
• Let the mixture cool in ice to 23°C
• Melt the couverture at 40°C
• Pour the couverture on the pudding and whip lightly
• Take out the 5 mm rulers replace them with 1.2 cm rulers
• Spread the ganache on the praline
• Let crystallize
• Cut into pieces the next day, then fill the cores with Cacao Barry Extra-Bitter Guayaquil

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