Des surprise

Takeshi Yamamoto, Japan

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.