Inspiring Recipes: Moulded pralines

Ganache of milk chocolate and pistachio nuts from Bronte

Fresh cream 35% fat	125g
Glucose syrup 62DE	12,5g
Callebaut Origine "Ghana" milk chocolate 40,5%	202,5g
Paste of pistachio nuts from Bronte	30g

Heat up the cream with the glucose syrup, add it to the chocolate and to the pistachio nut paste and emulsify. 
When the ganache reaches 30°C, pour into the moulds which have been coated in advance with Cacao Barry "Alto El Sol" dark chocolate and dark chocolate gianduja Callebaut Dia-D2. 

"Cremino" of pistachio nuts from Bronte

Callebaut W2NV white chocolate	300g
Paste of pistachio nuts from Bronte	200g
Caramelised pistachio nuts from Bronte	60g

Temper the chocolate, add pistachio nut paste and caramelised pistachio nuts, quickly mix and pour into the moulds. Let it crystallise and them remove from the moulds. 

Caramelised pistachio nuts from Bronte

Sugar	80g
Water	30g
Pistachio nuts from Bronte	180g
Callebaut "Mycryo" cocoa butter in powder	5g

Roast the pistachio nuts in the oven at 160°C for 15 minutes.
Bring water and sugar to the temperature of 116°C, add the roasted pistachio nuts and caramelise this mixture. Finally, add the Callebaut "Mycryo". 

Spraying compound

Callebaut Origine "Java" milk chocolate	140g
Callebaut cocoa butter CB	60g

Melt the milk chocolate and the cocoa butter, mix them together and temper this.


Procedure : 
- Spray the moulds with fat-soluble food lemon yellow colouring and let them dry. 
- Spray with the spraying compound at 30°C. Cover the moulds with Callebaut "Java" milk chocolate and let this crystallise. 
- Make another layer with "Dark chocolate gianduja Callebaut Gia-D2". 
- When this is crystallised, pour "Ganache of milk chocolate  and pistachio nuts from Bronte" and add the filling of "Cremino of pistachio nuts from Bronte". Let it crystallise lightly. 
- Finally close the praline with a layer of Callebaut "Java" milk chocolate, let the chocolate crystallise and remove the praline from the mould.