Inspiring Recipes > Recipes 2006 - 07 > Dipped pralines > 2007 finals - 'Reminiscence' - Germany

Recipes 2006 - 07

Dipped pralines

2007 finals - 'Reminiscence' - Germany

This hand dipped praline is a take on the renowned German "Black forest Gâteau". Ingredients and flavours have been re-arranged and are accompanied by a 64% Extra Bitter Guayaquil chocolate.

**Chocolate Fudge**
Caster sugar	250g
Thick condensed milk	350g
Unsalted butter	50g
Callebaut 100% cocoa paste CM	130g
Cardamom & oak-smoked almonds	75g

Make a caramel and add the warmed almonds.
Add butter condensed milk and cocoa paste.
Stir until well combined, spread onto a silicone sheet and leave to cool.

**Kirsch ganache**
Whipping cream	125g
Unsalted butter	25g
Glucose	25g
Cherry puree	100g
Cacao Barry Extra Bitter Guayaquil 64% dark chocolate	225g
Kirsch liqueur	50g

Boil up the cream. butter, glucose and cherry puree.
Pour on to the chocolate and leave to melt.
Stir until well mixed and pour in the Kirsch.

**Jelly of Black Cherries**
Cherry puree	150g
Glucose	30g
Juice of Griottes in alcohol	30g
Citric acid	1 pinch
Pectin	8g
Caster sugar	40g

Mix pectin and sugar.
Combine cherry puree, glucose and Griottes juice and bring to a boil.
Stir in the sugar/pectin mix, boil up again and add citric acid.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.