Embassy Chocolate's Easter Special: Praline Recipe Collections

This Easter, we are redefining the seasonal palate by pairing the velvety, well-balanced sweetness of Embassy Zen 33% White Chocolate with a trio of bold, contrasting infusions. From the warming heat of fresh ginger to the nostalgic, spiced comfort of a carrot cake, these three pralines represent a sophisticated evolution of springtime flavors. 

Ginger Lemongrass Pralines

Liquid Ginger

Ingredients

• 100g Water + 65g Blended Ginger (for the infusion)
• 70g Infused Ginger liquid (strained from above)
• 65g Sugar
• 30g Glucose
• 30g Water
  

Method

1. Blend the first 100g of water and 65g of ginger. Strain it to get your "Infused Ginger" liquid.
2. In a pan, combine sugar and glucose to make a dry caramel.
3. Heat the 70g Infused Ginger and 30g water, then pour it into the dry caramel to deglaze.
4. Turn off the stove and stir until perfectly smooth.

Lemongrass Ganache

Ingredients

• 125g Cream
• 60g Lemongrass (Smashed/Blended)
• 85g Zen 33% White Chocolate
• 20g Glucose
• 20g Butter (Soft)

Method

1. Infuse the cream with the lemongrass, then strain.
2. Pour the hot, infused cream over the white chocolate to melt it.
3. Once the ganache cools slightly, add the soft butter and glucose.
4. Use a hand blender to emulsify until glossy.

Shell

• Zen 33% White Chocolate (Tempered)

Carrot Cheesecake Pralines

Cheese Carrot Ganache

Ingredients

• 110g Steamed Carrot Puree
• 80g Cream
• 80g Zen 33% White Chocolate
• 45g Cream Cheese
• 10g Cocoa Butter
• 20g Glucose
• 20g Butter

Method

1. Heat the cream and carrot puree together, then strain the mixture.
2. Pour the hot liquid over the white chocolate, cocoa butter, and cream cheese.
3. Stir until the chocolate and cheese are fully melted and combined.
4. Add the glucose and butter.
5. Use a hand blender to emulsify until perfectly smooth.

Herb Carrot Crumble

Ingredients

• 100g Butter
• 60g Brown Sugar
• 2g Salt
• 20g Egg Yolk
• 10g Milk
• 200g All Purpose Flour
• 10g Milk Powder
• 3g Allspice Herbs
• 3g Baking Powder
• 30g Shredded Carrot

Method

1. Cream the butter, brown sugar, and salt until well combined.
2. Mix in the egg yolk and milk.
3. Add the flour, milk powder, allspice, and baking powder. Mix until you reach a sandy texture.
4. Fold in the shredded carrot until the strands are fully coated by the batter.
5. Bake at 165°C for 12 minutes.

Milk Chocolate Carrot Streusel

Ingredients

• 60g Prepared Carrot Crumble
• 25g Azalea 34% Milk Chocolate
• 15g Cocoa Butter

Method

1. Crush your baked carrot crumble until it becomes powdery.
2. Melt the milk chocolate and cocoa butter together (temper if needed for stability).
3. Fold the crushed crumble into the chocolate mixture until fully incorporated.

Shell

• Zen 33% White Chocolate

Passion Fruit Pralines

Passion Fruit Liquid

Ingredients

• 170g Sugar
• 30g Glucose
• 175g Passion Fruit Puree

Method

1. In a pan, combine sugar and glucose to make a dry caramel.
2. Heat the passion fruit puree separately.
3. Pour the hot puree into the dry caramel to deglaze.
4. Turn off the stove and stir until the mixture is smooth and well combined.

Chamomile Ganache

Ingredients

• 130g Cream
• 16g Chamomile Tea (loose or sachets)
• 70g Zen 33% White Chocolate
• 20g Glucose
• 20g Butter (Softened)

Method

1. Warm the cream and infuse the chamomile tea for at least 20 minutes.
2. Strain the infused cream well (press the tea to get all the oils out).
3. Pour the hot cream over the white chocolate and glucose.
4. Once the ganache has cooled slightly, add the soft butter.
5. Emulsify with a hand blender until glossy and smooth.

Shell

• Zen 33% White Chocolate (Tempered)