Never ending Enigma

Pawel Malecki, Poland

1. Dye stuff based on cocoa-butter
2. Trunk mode of bitter chocolate
3. Apple crispies
4. Apple filling
5. (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.