Ewald Notter

Tropical Chocolate Pralines

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 colored cocoa butter or couverture as desired.
  2. Cast the molds with the dark couverture.
  3. In a medium pot, combine the cream, passion fruit puree, and mango puree and bring to a boil over medium heat.
  4. Combine the lemon juice, lime juice,