Ewald Notter

Raspberry Orange Pralines

banner
Preparation info
  • Yield:

    96

    Molded Pralines
    • Difficulty

      Medium

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 with colored cocoa butter or couverture as desired.
  2. Cast the molds with the dark couverture.
  3. For the raspberry coulis: In a medium pot, combine the raspberry puree, 1.76 oz/50 g sugar, and glucose and bring to a boil over medium heat.
  4. Combine the pec