concept creations
Mangosteen Chocolate Praline
Ingredients for 1 kg of filling
| Creamelt TM501 | 455 grams |
| Sugar | 310 grams |
| Skimmed milk powder | 75 grams |
| White chocolate | 160 grams |
| Lecithin | 2 grams |
| Additives: | |
| Givaudan Mangosteen flavour1 | 0.7 grams |
| Givaudan Grapefruit flavour2 | 0.7 grams |
| Givaudan Apple flavour3 | 0.33 grams |
| Molda Mangosteen pieces4 | 1 grams |
Preparation of the filling:
The filling is prepared in the ball mill.
- Put the melted fat in the ball mill.
- Add the other ingredients without the additives.
- Let the ball mill run for 45 minutes.
- Tap the basic filling from the ball mill.
Preparation of the chocolate shells:
- Temper the chocolate.
- Prepare the shells.
- Cool the shells.
Flavouring and finishing touch:
- Flavour filling with the recommended flavours and add the fruit pieces.
- Cool down filling in a nice water bath to <21°C. Stir while cooling.
- Fill the prepared shells with the flavoured filling and leave it in the cooling cabinet to crystallise.
- Cover the shells with chocolate.
- Leave them in the cooling cabinet to crystallise.
- Demould the chocolate pralines.
Please click here to download this recipe.
