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Papua New Guinea Coconut Passion Chocolate Praline Cacao-Trace Certified

Ingredients

For 240 parts of 10g

Working Method

Passion Ganache
  • Mold polycarbonate molds (e.g., Chocolate World CW1867) with tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace chocolate. Let crystallize. 
  • Boil the cream with sorbitol. Warm the passion fruit purée to 85°C.  
  • Add glucose to the warm purée and pour both liquids over the chocolate. 
  • Mix until smooth. Add butter at 35°C and emulsify using an immersion blender. 
  • Use the ganache at a maximum of 29°C. 
  • Fill each mold halfway with the ganache. Let crystallize for 1 hour at 16°C (humidity <60%) before adding the coconut ganache.
Coconut Ganache
  • Roast the coconut flakes in a pan or oven. Add to the coconut milk. 
  • Add sorbitol and glucose. Heat the mixture to 80°C. 
  • Pour over the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate and mix to form a ganache. 
  • Add butter and Malibu at 35°C. Emulsify with an immersion blender. 
  • Pipe over the set passion ganache. Let crystallize for 12 hours at 16°C (humidity <60%). 
  • Seal with tempered Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate and sprinkle with roasted coconut. 
  • Demold and store in a cool, dry place at 16°C (humidity <60%).
Assembly
  • Use Chocolate World mold CW1867. 
  • Mold with tempered chocolate and allow to crystallize. 
  • Fill halfway with passion ganache and let set. 
  • Top with coconut ganache and allow to crystallize for 12 hours. 
  • Seal with tempered chocolate and decorate with roasted coconut. 
  • For presentation, pipe a small drop of tempered chocolate onto parchment paper and attach the praline sideways for a refined display.

About this recipe

Complexity level:  

Delight your taste buds with an exotic twist! Indulge in a heavenly praline that combines the vibrant tang of passion fruit, a luscious coconut ganache, and the rich, aromatic notes of Belcolade Origins Papua New Guinea Cacao-Trace.

Created by Michel Eyckerman

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