RASPBERRY & COFFEE PRALINE

This praline is an amazing combination of bittersweet chocolate, lovely raspberries and creamy coffee ganache!

FIRST temper the chocolate and fill a clean mould cleaned with pure alcohol NOT water, up until the edge. Tilt upside down and gently knock the edges on the sides for the chocolate to pour out. Scrape with a pallet knife or scraper against the surface of the mould. Let crystallise.

Raspberry jelly:

Raspberries frozen 100g

1 teaspoon maizena starch with a little water

Bring raspberries to boil, add starch and let boil until it thickens. Let cool down completely.

Coffee ganache:

Heave cream 40g

Glucose 5g

Dark chocolate 55-65% 30g

Butter 5g

Instant coffee 1 teaspoon

Bring cream almost to a boil and add the instant coffee. Pour onto glucose and dark chocolate. Gently emulsify with hand blender or by hand while adding the butter. Place in a piping bag and let cool down until below room temp. Fill pralines and cover up with a layer of tempered chocolate. Let crystallise (if they won't come out place in fridge shortly for the chocolates crystals to contract and loosen from the edges...). Place mould on edge and fairly rough smash it down against the table for the pralines to pop out!

Good luck!