Coconut Rum Pralines

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Preparation info

  • Difficulty

    Easy

  • Yield:

    96

    Molded Pralines

Appears in

Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
White couverture, tempered, for casting and capping 200 g 7.1 oz ¾ cup
COCONUT RUM GANACHE Heavy cream 150 g 5.3 oz cup
Glucose 13 g 0.5 oz 2 tsp
Dark couverture, 63%, chopped or coins 115 g 4.1 oz ¾ cup
Milk couverture, 37%, chopped or coins 45 g 1.6 oz 1/3 cup
Unsalted butter, softened 13 g 0.5 oz 1 tbsp
Coconut-flavored rum 15 g 0.5 oz 1 tbsp
WHITE GANACHE Coconut puree 150 g 5.3 oz 1 cup
Invert Sugar 35 g 1.2 oz tbsp
White couverture, chopped or coins 250 g 8.8 oz 2 cups
Coconut flakes, unsweetened 43 g 1.5 oz cups
Coconut-flavored rum 35 g 1.2 oz 3 tbsp
1064 g 37.6 oz

Method

  1. Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with the desired cocoa butter or couverture.
  2. Cast the molds with the white couverture.
  3. To make the coconut rum ganache: In a medium pot, combine the cream and glucose and bring to a boil over medium heat.
  4. Combine the chopped dark and milk couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  5. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to make an emulsion.
  6. Cool the ganache to 94°F/34.5°C.
  7. Blend in the butter and rum using an immersion blender. Cover with plastic wrap and let cool to 88°F/31.1°C.
  8. When the ganache reaches the proper temperature, pipe into the prepared molds using a pastry bag with a small hole cut in the tip. Only fill the molds halfway up, leaving enough room for the white ganache. Set aside at room temperature.
  9. To make the white ganache: In a medium pot, combine the coconut puree and invert sugar and bring to a boil over medium heat.
  10. Combine the chopped white couverture and the coconut flakes. Pour the hot puree mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  11. Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles, to make an emulsion.
  12. Cool to 94°F/34.5°C.
  13. Blend in the rum using an immersion blender. Cover with plastic wrap and let cool to 88°F/31°C.
  14. When the ganache reaches the proper temperature, pipe into the molds on top of the coconut rum ganache, using a pastry bag with a small hole cut in the tip. Let set overnight at room temperature.
  15. Once the ganache has completely set, cap with white couverture. Place in the refrigerator for 3 to 5 minutes to set.
  16. Tap the molds on the table to release the chocolates.
  17. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Recommended Mold Décor

  1. Using an airbrush, spray the molds with yellow cocoa butter.
  2. Spray a layer of dark couverture over the yellow.

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