Corman
  • Baker-Pastry Chef
  • Chocolatier
  • Chocolatier

Gin praline

  • Recipe calculated for 185 pieces
  • 1 completion stage
Corman products used for this recipe
1

1

Preparation

  • Heat the cream, the glucose and the invert sugar to 85 °C.
  • Pour on the chocolate in three times.
  • Make a nice emulsion with a spatula, then add the gin. Mix well.
  • Add the concentrated butter Extra Fondance when the ganache has a temperature between 38 and 42 °C and combine.
  • Mix for 90 seconds.
200 g Selection Cream 35% fat 100 g glucose 50 g invert sugar 300 g milk chocolate 150 g dark chocolate 150 g gin 160 g Extra Fondance 99,9% fat