Inspiring Recipes: Moulded pralines

Cocoa Nib and Hazelnut Praline

Whole Hazelnuts Callebaut NOG	200g
Cocoa Nibs Callebaut Nibs-s	50g
Sugar	185g
Water	50g

Cook the sugar and water until 119°C.
Add the hazelnuts and cocoa nibs stir until you have "a sand like" texture.
Continue to cook until the nuts and nibs caramelise.
Cool on a silicone sheet.
When cool place in a cutter and blitz until you get a pate.

Passion Fruit Ganache

Passion Fruit Puree	200g
Double Cream	100g
Invert Sugar	55g
Callebaut Origine "Ghana" Milk Chocolate	400g
Mycryo NCB	100g
Butter	40g

Place the chocolate in a cutting machine.
Heat the passion fruit with the cream, invert sugar and butter.
When it just comes to the boil add it to the chocolate make sure the machine is on.
Blitz until you have a smooth emulsion.

Preparation
Coat a spare mould with tempered Ghana milk chocolate that has Cocoa nibs though it.  When set, pipe in the mould half way up with the hazelnut and cocoa nib praline. On top of this, pipe in the passion fruit ganache, then cap off with more Ghana Chocolate.