Ewald Notter

Coconut Rum Pralines

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Preparation info
  • Yield:

    96

    Molded Pralines
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

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 co