Imagine a delightful bite: a crisp truffle shell giving way to a liquid heart of rich palm sugar syrup, followed by a smooth, fragrant pandan and coconut ganache, all finished with a delicate green coating and a sprinkle of sweet coconut. That's the essence of a Klepon Praline.
RECIPE INSTRUCTIONS
1. Palm Sugar Coulis
Ingredients:
160g
Palm Sugar
120g
Sugar
6g
Pandan Leaf
Preparation:
- Heat the palm sugar, water and pandan leaves until it has the consistency of a syrup - Take out the pandan leaves. Let it cool
2. Pandan Water
Ingredients:
40g
Pandan Leaf
60g
Water
Preparation:
- Cook the pandan leaves in water. Blend using a hand blender, then strain the pandan water
3. Pandan Coconut Ganache
Ingredients:
120g
Cream
60g
Coconut Milk
20g
Pandan Leaf
220g
Embassy Zen White Chocolate 33%
30g
Glucose
30g
Unsalted Butter
20g
Cocoa Butter
33g
Pandan Butter
Preparation:
- Heat the cream, coconut milk and pandan leaves together, infuse for 20 minutes. Emulsify with a hand blender then sift - Add it into the chocolate and glucose, stir well - Fold in the butter and cocoa butter - Mix the ganache with the Pandan Water and emulsify using a hand blender
4. Truffle shells
Ingredients:
Embassy Oceanic Blend Dark Couverture Chocolate 65% Embassy Zen White Chocolate 33% Green powder coloring Desiccated coconut
Assembly
Fill half of the truffle shell with Palm Sugar Coulis. Let it set in the fridge for 15 minute
Fill the rest of the shell with Pandan Coconut Ganache and let it set
Close the truffle shell with tempered dark chocolate and let it set
Mix tempered white chocolate with green powder coloring using a hand blender
Cover the truffle shell with the green chocolate, then coat in desiccated coconut
