One of the moments

Pawel Malecki, Poland

1. Gold flakes
2. Bitter chocolate element
3. Milk chocolate
4. Thyme filling
5. Orange flavour marzipan
6. Raspberry filling
7. Suede made of coloured cocoa butter

Raspberry filling

• Cream – 100 g
• Rapberry pure – 60 g
• Honey – 40 g
• Dark chocolate – 160 g
• Butter – 32 g

Boil cream, honey and raspberry pure, flood with a chocolate, mix and add soft butter at the end.

Orange marzipan

• Marzipan “0” – 200 g
• Orange skin – 50 g
• Grand Marnier – 20 g
• Orange paste – 5 g

All the ingredients are precisely kneaded.

Thyme filling, honey

• Thyme infusion – 100 g
• Dark chocolate – 200 g
• Glucose – 25 g
• Butter – 25 g

Thyme infusion boil with glucose, flood with chocolate, mix and add soft butter.

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