Colorful Praline Eggs

Yellow Maple Pecan Praline Eggs

ingredients preparation
  • 1000g
    CHM-Q41ALUN

Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.

  • 100g
    pecan nuts
  • 40g
    Maple sugar

For the roasted maple pecans:
Stir the maple syrup into the pecans.
Place onto a silpat mat and bake at 160 ̊C for 12-15 minutes.
Cool completely before using.

  • 150g
    Maple syrup
  • 120g
    whipping cream
  • 35g
    dextrose
  • 265g
    CHM-Q41ALUN
  • Q.S.
    Maple butter

For the maple ganache:
Warm the maple syrup, cream and dextrose to 80 ̊C.
Pour over the milk chocolate and emulsify.

To assemble:
Pipe a small bulb of maple butter into each cavity.
Place a roasted pecan nut into each cavity.
Pipe maple ganache on top of the pecan.
Leave the ganache to set for 1-2 hours at 12 ̊C.
Seal the pralines with tempered Cacao Barry Alunga™ 41% milk chocolate.

Pink Coffee & Butterscotch Praline Eggs

ingredients preparation
  • 1000g
    CHM-Q41ALUN

Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.

  • 200g
    whipping cream
  • 25g
    glucose
  • 30g
    invert sugar
  • 20g
    Finely ground Ethiopian coffee
  • 300g
    CHM-Q41ALUN

For the coffee ganache:
Warm the cream, glucose, invert sugar and coffee to 80 ̊C.
Cover and leave to cool to 35 ̊C.
Pour the coffee mix through a sieve onto the tempered milk chocolate.
Emulsify with a hand blender.

  • 150g
    caster sugar
  • 130g
    whipping cream

For the butterscotch:
Dry caramelise the sugar a little at a time.
Caramelise to a golden brown colour.
Add the warmed cream a little at a time.
Stir well, cook to 108 ̊C and then cool to 25 ̊C.

To assemble:
Pipe a small bulb of butterscotch into each cavity.
Pipe coffee ganache on top.
Place in a 12 ̊C fridge for 2 hours to set.
Seal the chocolates with tempered Cacao Barry Alunga™ 41% milk chocolate.

Blue Tea & Biscuits Praline Eggs

ingredients preparation
  • 1000g
    CHM-Q41ALUN

Line the mould with tempered Cacao Barry Alunga™ 41% milk chocolate.

  • 180g
    water
  • 35g
    Lwiro Dawn Black Tea
  • 20g
    invert sugar
  • 20g
    glucose
  • 20g
    dextrose
  • 1g
    salt
  • 225g
    CHM-Q41ALUN

For the black tea ganache:
Make an infusion by heating the water to 95 ̊C and adding the black tea.
Leave to brew for 4 minutes.
Strain the tea over the sugars and salt and stir until the sugars are dissolved.
Then pour over the chocolate and emulsify well.
Add the butter and emulsify again.

  • 200g
    FNF-X32CARACR

For the biscuit layer:
Warm the Cacao Barry Cara Crakine™ and then roll out between two sheets of silicon paper.
Place into the freezer for 5 minutes.
Cut out small discs of the Cacao Barry Cara Crakine™.

To assemble:
Pipe the back tea ganache into the mould, leaving a gap at the top for the biscuit layer.
Place a disc of Cacao Barry Cara Crakine™ into each cavity.
Using tempered Cacao Barry Alunga™ 41 milk chocolate seal the chocolates.

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