Rosemary passion fruit praline with white chocolate

Something very special: our white chocolate combines with fresh rosemary - the dew of the sea - and the exotic taste of tropical passion fruit to create a chocolatey praline.

Recipe for:
24 pralines

Preparation time:
3 hours plus overnight cooling and resting time

Utensils required:

• 4 piping bags
• 1 polycarbonate dome praline mold
• 1 icing knife
• 1 tea towel
• 1 pair of rubber gloves or 1 fine soft brush
• 1 soft cloth for polishing (preferably 1 microfiber cloth)

Ingredients Hollow body:

20 ml colored cocoa butter or fat-soluble food coloring
300 g chocolate block 'white chocolate'

Passion fruit gel ingredients:
100 g passion fruit puree
40 g sugar
0.6 g agar agar (vegan substitute for gelatine)

Ingredients for white rosemary ganache:
67 g cream
10 g rosemary (freshly chopped)
100 g chocolate block 'white chocolate'

Preparation of hollow shapes:

1. Buff the polycarbonate praline mold with a soft cloth, preferably a microfiber cloth.
2. Dissolve the colored cocoa butter in a water bath (caution: not too hot) and color the praline mold, using rubber gloves or a soft and clean brush. Then leave to dry at room temperature.
3. Heat the white chocolate in a bowl over a bain-marie at a maximum of 45°C until it becomes liquid. Pour the liquid chocolate into a piping bag and fill the praline mold completely.
4. Gently tap the praline mold so that air bubbles can rise. Then turn the mold upside down over a clean tray and let the chocolate run out. (The remaining chocolate will be used later to seal the pralines).
5. Remove the excess chocolate with a glazing knife and leave the mold until the chocolate has set.

Preparation of the passion fruit gel:

1. Mix all the ingredients together and simmer for 5 minutes while stirring. Then cover with cling film and leave to cool until firm. Then puree well until a gel forms.
2. Pour the passion fruit gel into a piping bag and fill into the molded hollow bodies.

Preparation of white rosemary ganache:

1. Briefly boil the rosemary together with the cream and leave to infuse, covered, for about 15 minutes.
2. Separate the rosemary from the cream using a sieve and briefly reheat the cream.
3. Add the chopped white chocolate, mix everything together and pour into a piping bag.
4. Fill the praline shells with the white rosemary ganache. Caution: about 2 mm space is needed to seal the pralines. Leave everything to rest for about 15 minutes.

Seal the pralines:

1. Reheat the remaining white chocolate from the hollow pieces and use it to "cover" the pralines, i.e. seal them. This is best done with a piping bag. Remove the excess chocolate with the icing knife.
2. Cover the chocolates with baking paper and leave them in the fridge overnight.

Turning out the chocolates:

1. To turn out, simply fold a clean tea towel once and turn the praline mold over on the short side and tap it on the towel with momentum.
2. If some chocolates do not fall out, the chocolate mold can be briefly covered and placed in the freezer. This will cause the chocolate to contract.
   
   

Tip:

Tempering the white chocolate gives the pralines their shine and it is not necessary to leave them to cool overnight. Tempering requires practice and always takes place in three stages:

1. The couverture is heated to a maximum temperature of between 40° and 50° C.
2. It is then cooled to a lower temperature range between 26° and 28° C while stirring.
3. Finally, the couverture is heated to the processing temperature of between 29° and 33° C.