Inspiring Recipes: Moulded pralines

Yield Approx 30

INGREDIENTS FOR THE FILLING
180g Whipping cream
2 teaspoons Ground cinnamon
684g Cacao Barry Blanc Satin couverture coins
10g Liquid glucose
135g Fresh banana, very ripe, chopped
Pinch Salt

INGREDIENTS FOR THE COATING
100g Cacao Barry Excellence 55% couverture coins
800g Cacao Barry Blanc Satin couverture coins
30g Yellow cocoa butter

1. To make filling, bring whipping cream and cinnamon to boil. Add white chocolate and glucose and stir until melted. Add banana and salt. Puree mixture and cool to room temperature.
2. Wearing disposable gloves, rub a little tempered dark chocolate for coating, into the moulds in a swirl and leave it to set slightly then rub the yellow cocoa butter evenly over the entire surface of mould. Leave to set fully.
3. To coat the moulds, fill with white tempered chocolate. Scrape top level. Tap moulds to release any air bubbles. Drain out excess chocolate. Scrap the top again and then place mould, still inverted onto a sheet of baking parchment and leave for a few minutes.
4. Lift off baking parchment and scrape off excess chocolate. Chill them until set. Remove from fridge and leave for about 5 minutes before filling.
5. Warm ganache slightly until runny and fill squeezy bottle or piping bag. Pipe into cavities. Return moulds to fridge until ganache skins over.
6. Remove chocolates from fridge for at least 10 minutes to allow plastic moulds to warm slightly. Pour a thin layer of tempered white chocolate over tops and quickly scrape smooth. Return moulds to fridge until chocolates have set. Then remove from fridge and un-mould.