In praline heaven: dark fine cocoa chocolate with fresh mint.
Recipe for: 40 pralines
Preparation time: 120 minutes excl. cooling time
Utensils required: Adjustable baking frame (rectangular), ruler, praline fork
Ingredients:
100 g cream
750 g 'Rausch Plantagen Trinidad 80 %'
50 g fresh mint
Preparation:
- Briefly bring the cream to the boil together with the fresh mint on the stalk.
- Remove the pan from the heat and cover with cling film. Leave to stand for 30 minutes.
- In the meantime, set the baking frame to 30 x 20 cm and place on a baking tray lined with baking paper.
- Roughly chop 250 g of the chocolate.
- Sieve the mint cream and collect the cream. Bring to the boil again briefly, pour over the chopped chocolate and stir until a homogeneous mixture has formed.
- Pour the finished ganache into the frame and chill for 30 minutes.
- Melt the remaining chocolate over a bain-marie. Remove the cooled chocolate from the frame and spread a thin layer of the melted chocolate on the underside using a brush. This side is the base.
- Using a knife and a ruler, cut out pralines measuring approx. 2 x 2 cm and chill again.
- Place the individual pralines with the base facing upwards in a bowl of tempered chocolate and turn with the praline fork so that each praline is coated in chocolate. Then tap off and place on baking paper.
- Decorate as desired.
Tip:
Temper chocolate correctly: www.rausch.de/schokolade-schmelzen/
