Inspiring Recipes: Moulded pralines

Ganache Coco

Callebaut W2NV white chocolate	170g
Frozen passion fruit puree	50g
Frozen coconut puree	40g
Invert sugar	20g
Coconut liquor	15g

Melt the white chocolate at 40°C. 
Mix the invert sugar into the chocolate.
Warm the passion fruit puree to 20°C and mix with the white chocolate. 
After blending, mix with the frozen coconut puree and add the coconut liquor to finish. 

Noisette Feuilletine

Callebaut W2NV white chocolate	20g
Cacao Barry Hazelnut paste	20g
Cacao Barry Pailleté Feuilletine	38g
Butter	2,5g

Melt the white chocolate, the hazelnut paste and the butter in double jacket. 
Mix in the Pailleté Feuilletine to finish.