Mini Bonbon Pecan Praliné - Coffee Reduction

Recipe

  1. Coffee Reduction
  2. Texas Origin Pecan Praliné
  3. Assembly

Coffee Reduction

ingredients preparation
  • 250g
    espresso coffee
  • 50g
    sugar
  • 50g
    glucose syrup DE 38

Mix in a saucepan

Reduce until 71°Brix or 105°C (221°F).
Cool.

Texas Origin Pecan Praliné

ingredients preparation
  • 50g
    CHM-Q32HARM
  • 35g
    NCB-HD706-BY

Melt together
  • 9g
    0% fat powdered milk
  • 225g
    pecan praliné

Mix together

Crystallise praline two ways:

1/ Melt chocolate and Mycryo® Cocoa Butter together.
Mix milk powder and 70% Texas Origin Pecan Praliné.
Mix the Harmonie Lactée Milk chocolate and 70% Texas Origin Pecan Praliné and use table top method to crystallise.

2/ Melt Harmonie Lactée Milk chocolate and Mycryo® cocoa butter, crystallise.
Mix milk powder and 70% Texas Origin Pecan Praliné.
With paddle attachment, add crystallised chocolate/cocoa butter.
Pour in the praline while mixing.

Assembly

Spray chocolate shell with coloured cocoa butter.
Mould milk chocolate shell.
Pipe a small amount of coffee reduction at bottom of shell.
Pipe crystallised Texas Origin Pecan Praliné on top. Close shell and unmould.