Pumpkin Praline Wonder!
Pumpkin-mango filling and Cashew ganache — a Zeelandia recipe in 2 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
Ingredients
Pumpkin-mango filling
| Ingredient | Quantity |
|---|---|
| Fruitful Veggie Pumpkin | |
| Mango pulp | 50 g |
Cashew ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 75 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque White Chocolate 29% 5 kg | 150 g |
| Butter | 13 g |
| Cashew nut paste | 23 g |
Method
Chocolate shells: Temper the Arabesque chocolate and pour it into the moulds to make the shells. Leave to crystallise.
- Pumpkin-mango filling
Combine Fruitful Veggie Pumpkin with the mango pulp and fill the prepared dark chocolate shells (about 4 g per piece).
- Cashew ganache
Bring the cream to the boil. Add the cashew nut paste and the butter, mix everything together and pour over the Arabesque chocolate. Blend everything together to a smooth mass. Leave to cool. Fill the remaining part of the pralines with the ganache (about 6 g per piece). Leave to crystallise until the next day.
Chocolate caps: Temper the Arabesque chocolate and close the pralines. Leave to crystallise.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.