Servings: 50 St
Materiaal
- praline cutter
Ingredients
Ganache
- 80 gram cream
- 20 gram milk
- 80 gram coconut (Grated)
- 20 gram Batida de Coco (coconut liqueur)
- 300 gram chocolate (fondant- melted – not tempered)
Bottom
- 100 gram chocolate (Fondant – Tempered)
Dipping
- 400 gram chocolate (optionally – tempered)
Finishing
- 100 gram chocolate (optionally – tempered – can be spritzed)
- 20 gram coconut (Grated)
Instructions
Ganache
- Bring the cream and milk to a boil.
- Pour the hot mixture over the already melted dark chocolate and stir well.
- Let the mixture cool and then add the coconut rind and Batida de Coco.
- Spread the mixture to a thickness of 1 cm on baking paper. Use height slats or frame.
- Allow to set, possibly in the fridge to speed up the process.
Bottom
- After setting, apply a thin layer of tempered dark chocolate.
- Only now remove the height slats or the frame, possibly cutting along the edges with the help of a sharp knife
- Allow to set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper that is now from the top.
- Cut into squares using the praline cutter. Do not wait until the bottom is fully hardened – this will make it difficult to cut.
Dipping
- Praline in your favorite chocolate. Dip into the chocolate bottom side up, flip with a fork. Dip a few times – remove excess chocolate and place on a paper.
Finishing
- Spritz de pralines
- Sprinkle with coconut rind
- Place in the fridge.
