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Papua New Guinea Coconut Passion Chocolate Praline Cacao-Trace Certified

Ingredients

For 240 parts of 10g

Working Method

Passion Ganache
  • Mold polycarbonate molds with tempered Belcolade Origins Lait Venezuela 45% Cacao-Trace chocolate. Let crystallize.
  • Boil the cream and glucose and pour over the chocolate.
  • Mix until smooth. Add butter at 35°C and emulsify using an immersion blender.
  • Use the ganache at a maximum of 29°C.
  • Fill each mold halfway with the ganache. Let crystallize for 1 hour at 16°C (humidity <60%) before adding the coconut ganache
Coconut Ganache
  • Roast the dried coconut meat in a pan or oven. Add to the coconut milk and glucose. Heat the mixture to 80°C.
  • Pour over the Belcolade Origins Lait Venezuela 45% Cacao-Trace chocolate and mix to form a ganache.
  • Add butter and Malibu at 35°C. Emulsify with an immersion blender.
  • Pipe over the set lait ganache. Let crystallize for 12 hours at 16°C (humidity <60%).
  • Seal with tempered a Belcolade Origins Lait Venezuela 45% Cacao-Trace and sprinkle with roasted coconut.
  • Demold and store in a cool, dry place at 16°C (humidity <60%).
Assembly

  • Mold with tempered chocolate and allow to crystallize.

  • Fill with halfway Topfil Smooth Passionfruit and lait ganache and let set.

  • Top with coconut ganache and allow to crystallize for 12 hours.

  • Seal with tempered chocolate and decorate with roasted coconut.

  • For presentation, pipe a small drop of tempered chocolate onto parchment paper and attach the praline sideways for a refined display.

About this recipe

Complexity level:  

Delight your taste buds with an exotic twist! Indulge in a heavenly praline that combines the vibrant tang of passion fruit, a luscious coconut ganache, and the rich, aromatic notes of Belcolade Origins Lait Venezuela 45% Cacao-Trace chocolate.

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