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Praline made with an Idukki 67% chocolate ganache and an infusion of Indian tea.
Salvatore Toma
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Components
1. Idukki 67% Dark Chocolate Ganache
| 1050 g | Indian Tea Infusion |
| 265 g | 43de Glucose Syrup |
| 110 g | Sorbitol crystals |
| 90 g | Inverted Sugar |
| 200 g | Butter |
| 1550 g | Dark Chocolate Idukki |
| 440 g | Chiara Milk Chocolate |
| 155 g | Cocoa butter drops |
Boil the infusion with the sugars and the butter. Pour onto the chocolate and cocoa butter and emulsify well. Finally, add the oil and emulsify again. Before adding 1850g to each mould, wait for the temperature to reach 30°C. Place in the fridge to cool and then leave at room temperature for at least 36 hours. Spray with chocolate, cut into strips and cover with dark chocolate. To make the infusion, soak 1250 of cream with 90g of Indian tea the night before. Mix well, cover and leave in the fridge. Before making the ganache, heat to around 50°C and then filter to attain 1050g of scented mix.
Products in this recipe
-
Cocoa butterCocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Dark chocolateGrand cru
Dark Chocolate Idukki
From the lush Idukki hills of southern India, a Grand Cru dark chocolate with a rich aromatic profile.FluidityCocoa
(min)67%Cocoa
butter41%Go to product -
Milk chocolate
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%Go to product
