Recipes: World finals 2007 Best Dipped Praline - Yvonnick Le Maux
Lime puree 250g
Lime peel 4g
Cacao Barry "Ghana" milk chocolate 480g
Invert sugar 15g
Lime extract 3 drops
Boil the lime purée with the sugar and peels at 102°C.
Sieve and add the cream.
Emulsify with the Ghana milk chocolate and the invert sugar.
At 32°C, add the lime extract.
Strawberry alcohol 475g
Strawberry extract 4 drops
Make a syrup of water and sugar at 114°C. Pour this mixture on
the strawberry liquor.
Repeat this 3 times.
Add the strawberry extract.
Pour the syrup in the paste and allow to crystallise 1h30 on each side.
Recipe for 50 pralines.
Spray a silicone mould with cocoa butter and couverture.
Pour in a layer of "Lime ganache".
Put in a pearl of "Strawberry liquor".
Close with a second layer of "Lime Ganache".
Let this crystallise for 48h, then enrbe with extra bitter chocolate.
Put a drop of white chocolate with lemon taste, as decoration.