Hana Moulded Praline

Used Cacao Barry products
Moulded Pralines

Hana Moulded Praline

Created by
  • Pepe Isla
    Spanish finalist at the World Chocolate Masters 2015, works at Casa Isla
level 3
Used Cacao Barry products
Recipe components

Crunchy Sesame Praline

  • 104g
  • 68g
    sesame paste
  • 50g
    caramelised white sesames
  • 28g

Mix together praliné, sesame paste and caramelised sesames.
Melt together chocolate and cocoa butter at 45°C.
Mix together both mixtures and temper at 23°C.
Pour in moulds and leave to crystallise at 4°C for 10 minutes.

Yuzu Kochi Pâte de Fruits

  • 232g
    Fruit'Purée Yuzu Capfruit
  • 393g
    Fruit'Purée Pear Williams Capfruit
  • 47g
  • 82g
    glucose syrup DE 38
  • 16g
    yellow pectin

Mix together Fruit'Purée Yuzu Capfruit, Fruit'Purée Pear Williams Capfruit and a bit of sugar at 40°C.
Incorporate glucose, pectin and the rest of the sugar, and heat up to 72° Brix.
Spread out on a frame between two rulers of 6 or 8 mm, and leave to cool.

Yuzu Kochi Truffle

  • 71g
    Fruit'Purée Yuzu Capfruit
  • 28g
    atomised glucose
  • 0.8g
  • 29g
    anhydrous butter
  • 8g
    yuzu zest

Melt chocolate at 45°C.
Mix Fruit'Purée Yuzu Capfruit, glucose and salt, and heat up to just below 30°C.
Add butter to chocolate and emulsify.
Mix together chocolate mixture and yuzu mixture.
Add yuzu zest and pour into moulds at 30°C.

Textured Soy

  • 30g
    atomised glucose
  • 6g
  • 63g

Mix together glucose and starch.
Heat soy up to 40°C and gradually add previous mixture.
Emulsify with Turmix blender and store. 

Finishing and assembly:


Spray moulds with coloured chocolate and create shells with Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa.
Fill moulds with textured soy, pâte de fruits and truffle, and seal with crunchy sesame praline.