Passion Fruit and Hazelnut Praline

Recipe by Beverley Dunkley.

(192 chocolates, 22.5mm square)

Ingredients:
15g Yellow Pectin (SCA132)
500g Sugar
500g Passion Fruit Puree (SCF0861A)
80g Glucose (SCA119)
80g Invert Sugar (SCA107)
5g Tartaric Acid (SCA134)
1kg Callebaut Pra (SCM153A)
700g (plus a little for enrobing) Callebaut Power 41 Milk Chocolate (SCC587)
80g Callebaut Feuilletine (SCM560P)
IBC Cotton Transfer Sheet (SDS591)

Part One - Passion Fruit Jelly

Method:

  1. Blend the Pectin and Sugar together then stir into the Fruit Purée.
  2. Bring to the boil then add the Glucose and Invert Sugar. Heat to 108°c.
  3. Add the Tartaric Acid dissolved in a little water. Mix thoroughly then immediately pour into a 4mm frame. Allow to set.

Part Two - Praline and Chocolate Cream

Method:

  1. Crystallise 500g of the Praline and 350g of Milk Chocolate together.
  2. Spread on top of the prepared Passion Fruit Gel then allow to set.

Part Three - Praline, Chocolate and Textured Feuilletine Base

Method:

  1. Crystallise together 500g of the Praline and 350g of Milk Chocolate then stir in the Feuilletine.
  2. Spread on top of the prepared Slab and allow to set.

Part Four - Decoration

Method:

  1. Spread a thin layer of tempered Milk Chocolate on the base of the prepared slab
  2. Cut into the desired shape.
  3. Enrobe in tempered Power 41 Milk Chocolate.
  4. Immediately place a square of transfer on the top of each praline.
  5. Allow to crystallise for at least one hour at a temperature of 12°c before removing the transfer sheet.