RASPBERRY BLACK PEPPER PRALINE

Fillings for raspberry black pepper praline for approx 40pcs. See how to do the different praline cases and how to close the pralines under tips and tricks.

Technique: Piping

Black pepper 52% Chocolate Ganache

Cream 35% 45g

Black pepper

Glucose 7.5g

Dark 52% chocolate 35g

Butter 7.5

Heat the cream almost to boiling. Pour over chocolate and glucose in 3 steps. Add butter and black pepper after taste while emulsifying with a hand blender. Be careful not to incorporate air. Cool down in a piping bag. Use when below 30C.

Raspberry jelly

Sugar #1 7.5g

Pectin NH 1.5g

Raspberry pulp with low sugar 22.5g

Water 15g

Sugar #2 25g

Glucose 17.5g

Citric acid 1:1 1g

Mix together sugar #1 and pectin.

Warm up pulp and water, at about 50C and sprinkle in, by stirring consistently the pectin and sugar mixture.

Bring to the boil and add in sugar #2 and glucose. Bring back to the boil again for 30 seconds, last stir in Citric acid 1:1.

Let it cool down.

Fill first 2g of the raspberry jelly and then fill up almost to the edge with the ganache. Let crystallise until sealing.