Inspiring Recipes: Moulded pralines

Vanilla ganache

Vanilla pods	2pcs
Cream	440g
Glucose	170g
Butter	170g
Callebaut white chocolate W2NV	830g
Cognac 38%	20g

Add the vanilla pods to the cream, with glucose and butter. Boil the mass and smoothen the ganache with chite chocolate. 
When the mass is smooth, mix the cognac into it.

Almond cream

Almond purée	400g
Callebaut almond paste Prama 666	200g
Cream	220g
Amaretto 28%	50g
Fine paillettes

Heat up the cream to 70°C and mix with the rest of the ingredients.

Chocolate parfait
Make of a small quantity of cream and Callebaut cocoa liquor CM.