Passion fruit praline

This praline is a trilogy of extremely well paired flavours: passion fruit, hazelnut and dark chocolate Satongo. It’s sweet, sour and bitter. It’s heaven on the palate.

Recipe

Created by
  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

Passion fruit praline

Ingredients Preparation
  • 250g
    butter
  • 200g
    honey

Mix together.

  • 200g
    Hazelnut Praline
  • 50g
    passion fruit puree

Add.

  • 900g
    Satongo

Add and mix in.

  • Q.S.
    811

Pour in a layer of 10 mm into a frame and leave to set for a night. Spread a thin layer of dark chocolate Callebaut 811NV on top. Leave to set. Turn and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.

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