Gingerbread Pralines
Gingerbread Pralines — a Zeelandia recipe in 2 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- ganache cooling temperature (before adding butter)
- 35 °C
- chocolate tempering temperature (shells)
- 30 °C
- ganache filling temperature
- 28-30 °C
- setting time (filled shells)
- 4 h
- refrigerated storage time (closed moulds)
- 30 min
Ingredients
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 200 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 400 g |
| Butter | 30 g |
| Gingerbread spice | 7 g |
| Lime juice | 20 g |
| Lime zest | 1 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cocoa butter | 100 g |
| Food colouring | 5 g |
| Green food colouring | 5 g |
Method
- Ganache
Bring the cream to the boil with the gingerbread spice and the lime zest (zest of 1 lime). Pour over the Arabesque chocolate, add the lime juice and stir until combined. Cool the ganache to about 35°C, add the butter and mix thoroughly until smooth.
- Decoration
Divide the cocoa butter into 2 portions (about 50 g each). Combine one portion with white fat-soluble food colouring and the other with green food colouring. Spray the praline moulds (using a compressor) with the cocoa butter combined with the white colouring. Once the cocoa butter has set, spray the mould with the cocoa butter combined with the green colouring and leave to set.
Chocolate shells: Temper the Arabesque Noir 58 chocolate to about 30°C* and prepare thin shells in the previously prepared moulds. After the chocolate has crystallised, remove the excess with a spatula.
Chocolate shells: Fill the chocolate shells with the previously prepared ganache at 28-30°C and leave to set for about 4 hours. Then temper the Arabesque chocolate again and close the praline moulds. Keep the moulds refrigerated for about 30 minutes. Remove the pralines from the moulds.
*The chocolate tempering process is described in the intranet - "Tempering chocolate - manual".
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.