Colorful 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.

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.

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.

Recipe