Salmon

Moulded Pralines

Salmon

Created by
  • Chia Feng Tsai
    Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C
Level
level 3
Recipe components

Hazelnut Pistachio Praline

IngredientsPreparation

Melt together chocolate and cocoa butter.
Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
Leave to cool down to 24-25°C and mix in the pailleté feuilletine.

Nutmeg Ganache

IngredientsPreparation

Boil together cream, 1.8 g of nutmeg powder and glucose syrup.
Pour over chocolates.
Add butter and 2 g of nutmeg, and mix with hand blender until smooth.