| 450 g | 35% mg. Cream |
| 45 g | Red Fruit Infusion |
| 455 g | Red Fruit Infusion |
| 90 g | Butter |
| 120 g | Glucose |
| 50 g | Sorbitol |
Boil the ingredients together and pour over the Milk Chocolate, the Pro Intense Dark Chocolate and the Cocoa Butter Drops.
| 600 g | Regina Milk Chocolate |
| 300 g | Pro Intense Dark Chocolate |
| 70 g | Cocoa butter drops |
Emulsify, clean the bowl, then emulsify once more. Pour into 1cm squares. Leave to set for 12 hours and remove the frame. Leave for another 12 hours and then spread a thin layer of Regina 35% Milk Chocolate over the surface. Turn over and remove the sheet. After 12 hours, add another layer of Regina 35% Milk Chocolate and cut. Wait for 6.12 hours before covering.
Decorate according to the design, with a line of forest fruits or with dehydrated forest fruit nibs.
Substitute the infusion with different types in order to have an entire range of infused pralines. Be sure to respect the ganache’s resting phase before cutting and covering.
Products in this recipe
-
Milk chocolateRegina Milk Chocolate
Couverture chocolate developed through research and experience. Its extraordinary flavour and balance allows it to be used in a wide array of applications.FluidityCocoa
(min)35%Cocoa
butter31%Total
fat38%Go to product -
Cocoa butter
Cocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Dark chocolate
Pro Intense Dark Chocolate
Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.FluidityCocoa
(min)60%Cocoa
butter33%Go to product
