concept creations
Passion Fruit Chocolate praline
Ingredients for 1 kg of filling
| BiscuitineTM 585 | 430 grams |
| Sugar | 310 grams |
| Yoghurt powder1 | 100 grams |
| White chocolate | 160 grams |
| Lecithin | 4 grams |
| Additives: | |
| Passionfruit flavour2 | 0.83 gram |
Preparation of the filling:
The filling is prepared in the ball mill.
- Melt the BiscuitineTM 585 at 50°C and pour the clear liquid in the ball mill
- Add the other ingredientswithout the additives.
- Let the ball mill run at full speed for 45 minutes.
- Tap the basic filling from the ball mill.
Flavouring and finishing touch:
- Flavour the filling with the passionfruit flavour and blend.
- Cool down the filling in an ice water bath to < 25°C. Stir while cooling until the mixture has the required thickness.
- Fill the frame with a 6 mm thick layer of filling and leave it in the cooling cabinet to crystallise.
- Cut the filling into squares.
- Enrobe the squares with tempered chocolate
This filling is best combined with premium dark chocolate.
Please click here to download this recipe.
