Moulded Praline

Recipe

Created by
  • Sang Kyun Jeong - South-Korean finalist at World Chocolate Masters 2015, works at Lotte Hotel Seoul

Omija Jelly

Ingredients Preparation
  • 170g
    omija juice
  • 115g
    sugar
  • 2g
    pectin

Boil together 150 g of omija juice and 75 g of sguar.
Mix together the remaining sugar and pectin, and add it to omija mixture.
Boil until mixture coagulates in ice water.
Cool mixture and blend together with the rest of the  omija juice in food processor.

White Chocolate Caramel

Ingredients Preparation
  • 110g
    cream
  • 75g
    sugar
  • 40g
    omija juice
  • 8g
    lemon juice
  • 1/2bean(s)
    vanilla bean
  • 150g
    Zéphyr™

Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
Pour over chocolate and mix well.
Mix with omija juice and lemon juice.

Pistachio Ganache

Ingredients Preparation
  • 84g
    cream
  • 130g
    Alunga™
  • 24g
    invert sugar
  • 27g
    pistachio paste

Boil together cream and invert sugar.
Pour over chocolate and mix well.
Mix in pistachio paste.

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