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March's Recipes of the Month

   
   

This month's recipes are again a selection taken from Jean-Pierre Wybauw's book "Fine Chocolates Great Experience", featuring praline recipes based on nuts. This book is a "must have" for those just starting out as well as for the experienced Chocolatier and can be purchased from HB Ingredients for £42.00. Click here for full details.

   
   

Almond Praline
   
   

Ingredients:
150g Coarsely Ground Almonds
40g Kirsch
400g Almond Praline
100g Dark Chocolate
150g Milk Chocolate

Almond Praline    
   

Preparation
Pour the Kirsch onto the coarsely ground almonds and allow to stand for approximately 30 minutes. Combine the praline with both chocolates. Add the almond chunks. Stir as little as possible and immediately pour the mixture into a frame on a Silpat baking mat. Apply a thin layer of dark chocolate over the top. Demould and turn over the products. Cut up with wire slicer or cut with oval cutter.

   
     
   

Praline Cream
   
   
Ingredients:
400g Whipping Cream
400g Praline(50/50)
500g Milk Chocolate
Nutmeg Powder

Praline Cream    
   

Preparation
Bring cream and nutmeg powder to the boil and pour onto the chopped chocolate. Blend in the praline. Pour chocolate into moulds and allow chocolate to harden. Fill centre. Vibrate the moulds. Finish with chocolate.

   
     
   

Raspberry Praline
   
   
Ingredients:
200g Raspberry Pulp
30g Sorbitol
70g Whipping Cream
200g Gianduja
75g White Chocolate
Oregano Oil Extract(Amoretti No 541)

Raspberry Praline    
   

Preparation
Bring the raspberry pulp, sorbitol and cream to the boil. Pour this mixture onto the finely chopped gianduja. Finally, add the extract, mix well and leave to cool. Fill chocolate moulds. After hardening off the chocolate shell, introduce the centre into the moulds. Allow to crust slightly and finish with chocolate.

   
     
   

Honey Praline Cream
   
   
Ingredients:
100g Whipping Cream
300g Honey
250g Butter
400g Dark Chocolate
400g Milk Chocolate
600g Almond Praline(Such as Prama by Callebaut)

Honey Praline Cream    
   


Preparation
Combine butter, honey and almond praline in mixer. Add the boiled cream. Lastly fold in the chocolate.

Make round base from hard nougat or marzipan, or emboss round gianduja or chocolate bases. Pipe the centre onto bases in a ball shape. Allow to crystallise. Dip into milk chocolate. Garnish.

   
     
   

Feuilletine
   
   
Ingredients:
600g Sugar
750g Dark Gianduja(Such as Callebaut Giad2)

Feuilletine    
   

Preparation
Chop the gianduja into small pieces and pour into a mixing bowl. Melt the sugar until a light brown caramel is obtained. Pour the boiling caramel onto the gianduja and beat in a mixer until the mixture detaches from the edges of the bowl. Immediately pour onto a Silpat baking mat and roll out. Divide and cut immediately into desired shape. Leave to cool and dip into dark or milk chocolate. Garnish.

   
     
   

Almond Tuilles
   
   


Ingredients:
250g Sugar
50g Water
200g Shelled Almonds
50g Honey
1kg Milk, White or Dark Chocolate

Almond Tuilles    
   


Preparation
Crush almonds into pieces. Bring the sugar and water to the boil. Add the almonds to the syrup. Heat mixture while stirring until the syrup crystallises around the almonds and the mixture turns a light brown.

Add honey and remove mixture from heat source. Pour onto a Silpat baking mat and leave to cool. Crush the grains into smaller grains and mix with precrystallised chocolate. Spread the mass in round stencils on strips of baking paper. Each strip should be draped over half round mould to harden after stencilling.

   
     
    Print the HB Ingredients March 2009 Recipes

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