Moulded Praline | Le Royal
Sang Kyun Jeong's Moulded Praline recipe features omija jelly, white chocolate caramel, and pistachio ganache, created by a South-Korean World Chocolate Masters finalist. Perfect for chocolate...
Ingredients
- 170 g omija juice
- 115 g sugar
- 2 g pectin
- 110 g cream
- 75 g sugar
- 40 g omija juice
- 8 g lemon juice
- 1/2 vanilla bean
- 150 g CHW-N34ZEPH
- 84 g cream
- 130 g CHM-Q41ALUN
- 24 g invert sugar
- 27 g Pistachio paste
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