.svg "Keylink Limited"){kind=logo}
Tanzanie Heritage Praline
Ingredients
- Cubic Transfer Sheet x 1 (Or, your preferred design)
- 150g Dark Chocolate 811 (SCC500)
- 120g Heritage Hazelnut and Almond Praline (SCM140)
- 230g Tanzanie Origin Dark Chocolate (SCC102B)
- 60g UHT Whipping Cream (SCM280P)
- 10g Unsalted Butter
- 4g Glucose (SCA119)
Method
Approx 36 Chocolates in 20 mins
We have used Magnetic Mould SMP9000
- Cut your chosen transfer sheet to the size of the mould and fit into base
- Temper the Tanzanie and fill the mould. Turn out, tap, scrape and cool for at least 15 minutes (or until the shells are completely set).
- Warm the Praline and pipe into shell about half way up the shell, leave to set
- Warm the cream to 80°C, pour onto the 811 chocolate, blend and add the glucose.
- Pipe on top of the praline leaving 1-2mm to close.
- Temper chocolate, close, leave to set and demould.
Approximate costs
Add ingredients to your order
Callebaut Best Selling Core Grades
Callebaut Dark Chocolate; 811
Easymelt Chips; Minimum Cocoa Solids 54.5%
SCC1500
The 811 recipe is a renowned one. In both professional and hobbyist kitchens across the globe, you’ll be sure to f...
In-stock: 200+
Cacao Barry
Cacao Barry Origin Dark Chocolate; Tanzanie
Easymelt Chips; Minimum Cocoa Solids 75%
SCC1102B
In-stock: 33
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
In-stock: 25
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 276
IBC
Oval Magnetic Praline Mould
18 per mould; 35x2417mmt; 13g
SMP9000
Please note that IBC is now called Mona Lisa Studio. Your products could arrive with either brand on the packaging. The...
In-stock: 4
 white.svg "Keylink Limited"){kind=logo}