Via Lattea | wcm
The praline was inspired by nature which for me is an intriguing expression of fresh, toasted fruit and spicy notes, harmoniously matched with chocolate.
Ingredients
- 2000 g Pureté DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
- 250 g calamondin
- 35 g sugar
- 6 g pectin
- 325 g sugar
- 18 g glucose DE 43
- 3 g citric acid solution
- 210 g milk
- 30 g Bergamot Earl Grey tea
- 5 g dextrose
- 300 g Héritage WHITE CHOCOLATE - BLANC SATIN™ 29% - BLOCK - 2.5KG BAG
- 50 g cocoa mass
- 15 g glucose DE 43
- 25 g butter
- 65 g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE
- 250 g cane sugar
- 6 g orange zest infusion (24h brewing)
- 3 g grated ginger
- 200 g Héritage WHITE CHOCOLATE - BLANC SATIN™ 29% - BLOCK - 2.5KG BAG
- 110 g Pistachio paste
- Q.S. Pureté DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
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