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EMBASSY RECIPES

Passion Caramel Praline

Elegant pralines featuring a vibrant passion fruit caramel ganache encased in tempered Embassy Azalea Milk Chocolate Couverture 34% shells. The filling blends caramelized sugar, fruit puree, and butter before being piped into the moulds, chilled, and sealed.

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Recipe instruction

Ingredients

  • 90 gram Passion Fruit Puree
  • 135 gram Sugar
  • 135 gram Embassy Azalea Milk Chocolate Coverture 34%
  • 30 gram Butter  

Method

  1. Make a dry Caramel with the sugar (medium color) and de-cook with the heated passion fruit puree.
  2. Leave to cool till <70°C and pour onto the Embassy Azalea Milk Chocolate Coverture 34%.
  3. Combine into a ganache and at < 34°C, incorporate the room temperature butter.
Preparation

 

  1. Place a whirlpool transfer sheet in the mould.
  2. Mould with tempered Milk chocolate.
  3. Fill with the passion fruit caramel ganache and place in the fridge ± 12 °C for 30 min.
  4. Close with tempered Milk Chocolate and a plastic sheet.
  5. Place in the fridge (±12 °C) for 30 min and de-mould.


 

PCP 1 (1)
PCP 2 (1)
PCP 3 (1)
PCP 4 (1)

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