Pumpkin Pralines
Pumpkin Pralines — a Zeelandia recipe in 2 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- cooling temperature (ganache)
- 35 °C
- tempering temperature (chocolate)
- 30 °C
- ganache temperature for filling
- 28-30 °C
- setting time (filled shells)
- 4 h
- crystallisation time (closed pralines)
- 2 h
Ingredients
Ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 1000 g |
| Pumpkin in vinegar | 300 g |
| Fresh ginger (grated) | 50 g |
| Milk (2% fat) | 200 g |
| Cream (30% fat) | 100 g |
| Butter (room temperature) | 50 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cocoa butter | 100 g |
| Food colouring (orange, fat-soluble) | 10 g |
| Food colouring, gold (powder) | 5 g |
Method
- Ganache
Blend the pumpkin with a blender. Add the grated ginger and the milk. Bring everything to the boil. Pour over the Arabesque chocolate and stir until combined. Cool the ganache to about 35°C. Add the butter and mix thoroughly until smooth.
- Decoration
Combine the cocoa butter with the orange food colouring. Spray the praline moulds (using a compressor) with the cocoa butter combined with the colouring and dust with the gold food colouring powder. When the cocoa butter has set, spray the mould again and leave to set.
Chocolate shells: Temper the Arabesque chocolate to about 30°C and prepare thin shells in the previously prepared moulds. When the chocolate has crystallised, remove the excess with a spatula.
Chocolate shells: Fill the shells with the previously prepared ganache at 28-30°C and leave to set for about 4 hours.
Chocolate shells: Temper the Arabesque chocolate again and close the praline moulds. Leave to crystallise for about 2 hours. Remove the pralines from the moulds.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.