Peppery strawberry pralines

with Beni Wild Harvest 66%


Serves: 50 pieces Chocolate used:
Beni Wild Harvest
Difficulty: You're a chef now
Preparation time: 30 minutes and up

Preparation
  1. Pour chocolate in the polished and painted praline molds.
  2. Heat the strawberry puree with glucose syrup to about 49°C and with a whisk stir in the pectin-sugar mixture.
  3. Boil the puree an add sugar. Heat the strawberry puree to 106°C, remove from the stove and immediately stir in the citric acid.
  4. Put the mass in a bowl and leave to cool, stirring well from time to time.
  5. Season the ready-made strawberry jelly with pepper and fill in the praline molds.
  6. Close with chocolate.

Thanks for this amazing recipe to German chocolatier Nele Eble.

Units
Ingredients

Tempered Original Beans Beni Wild Harvest 66%

80g Boiron strawberry puree without sugar

1,6g pectin mixed with 6,5 g sugar

60g sugar

20g glucose syrup

1,6g Citric acid (1:1)

Tellicherry pepper, freshly ground

[pinit color="red"]

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