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Chocolatier
Chocolatier

Gin praline

Recipe calculated for 185 pieces
1 completion stage

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Corman products used for this recipe

Selection cream 35% fat

Extra Fondance 99,9% fat

1

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