Hein Geers, Netherlands
- 260 grams of sugar
- 40 grams of glucose syrup
- 60 grams of creamery butter
- 150 grams of cream 35%
- 70 grams of milkchocolate “Java”
- 12,5 grams of Balsamico vinegar “12 years old”
- 1 vanilla pod “Bourbon”
- let the sugar and the glucose syrup caramelise lightly.
- heat the cream, the butter, and the vanilla to 90°C and quench the caramel with this mixture.
- add the chocolate when the caramel reaches a temperature of approx. 45°C.
- mix the Balsamico with the cooled down caramel.
Raspberry basil ganache
- 125 grams of cream 35%
- 30 grams of invert sugar
- 75 grams of raspberry puree
- 375 grams of white chocolate “Arriba”
- 17 grams of raspberry esprit
- 1 drop of ethereal basil oil
- bring the cream, the sugar and the raspberry puree to the boil.
- finely chop the chocolate and dissolve it in the cream at approx. 45°C.
- mix the basil oil and the raspberry esprit.
- add the liqueur when the ganache has cooled down.
Let the ganache cool down and temper it on the work tablet.
Spread the ganache to a 1 cm thick layer.
Cover the bottom side with a thin layer of chocolate.
Slice and dice the composition.
Dent the top side of each dice.
Fill up the dents using a small amount of Balsamico caramel.
Enrobe the pralines with Santa Domingo chocolate when the filling has solidified.
Decorate the pralines with a chip of gold leaf.
Praline made at the World Chocolate Masters 2005 Finals in France.