• As part of the project "Masters of White Art invite you to the Baking Show", chocolatier Alina Lungu from Luado Chocolate proposes a recipe for Ethiopia praline, with dark chocolate on the outside and an infusion of fresh Arabica coffee beans and milk chocolate on the inside.
Praline with 100% Arabica coffee
Ingredients:
Dark chocolate with 54% cocoa mass – quantity for loading tempering machine;
Whipped cream 35% fat 130 gr.
Whole Arabica coffee beans 20 gr.
Glucose 30 gr.
Milk chocolate 210 gr.
Bailey's liqueur 30 gr.
Coffee extract 3 gr.
*milk for topping.
Working method:
- Temper Chocolate black and pours into matrix previously heated with a hot air gun. Vibrate to remove air bubbles from inside, drain excess chocolate, clean the mold and then leave at room temperature for 10 min. Place in the refrigerator (10⁰-12⁰ C / max humidity 60%) until the chocolate comes off the mold.
- Crush the coffee beans using a mortar (to a size of 3 mm). Combine with the cream, heat to boiling point and infuse for 10 minutes. Strain the beans and top up with milk to reach the original amount of cream. Heat the mixture again with the glucose until melted – 60⁰ C. Pour over the partially melted milk chocolate bars and leave for 1 minute to melt completely. Mix and add the coffee extract and liqueur. Blend once more.
- Pour the ganache into the cavities at 29⁰-30⁰C, then refrigerate for 24 hours.
- Remove the molds from the refrigerator and leave until they reach a temperature close to room temperature (21⁰C). Seal with tempered dark chocolate.
Read HERE in White Art and other delicious dessert recipes.
