Ganache
Ingredients :
Cream 100g
Uulong tea 12g
Peach puree 50g
Glucose 30g
Butter 35g
Dark couverture 53% Callebaut 811 180g
Peach liqueur 12cl
Method :
Boil up the cream with tea leaves and leave it covered on the heat for 10 minutes, and take the tea by a strainer.
Beat the cream mixture and add the peach puree and the glucose on a temperature of 80°C, then pour the mixture into the chocolat.
Keep the mixture cooling untill it is 40°C.
At last add butter and liqueur.
Candy
Ingredients :
Sugar 150g
Water 150 cl
Peach canned 120g
Method:
Boil the water and the sugar into syrup, add the chopped canned peach into the sugar syrup.
Keep the chopped peaches boiling for about 1 hour to 1 hour and a half , the peaches will be candies.
Mould with:
Ingredients:
Dark Couverture 53% Callebaut 811.300g
Method:
Mould the chocolate shells preferably with dark couverture.
Fill the mouldings first with the candies, then ganache, and put it in the fridge till the next day.
Cover with chocolate, cool down again and unmould the pralines.
Chang Chih-Hung Taiwan
'Peach & uulong tea praline' - Taiwan
Made at the preselection in Taipei, Taiwan 2007.
