Yuzu Ginger Pralines

Preparation info

Published 2011

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	190 g	6.7 oz	¾ cup
Heavy cream	250 g	8.8 oz	1 cup + 1 tbsp
Ginger, chopped, fresh	40 g	1.4 oz	⅓ cup
Milk couverture, 37%, chopped or coins	320 g	11.2 oz	2⅓ cups
Dark couverture, 63%, chopped or coins	75 g	2.6 oz	½ cup
Honey	75 g	2.6 oz	¼ cup
Yuzu juice	75 g	2.6 oz	5 tbsp
Unsalted butter	37 g	1.3 oz	2 tbsp + 1½ tsp
	1062 g	37.2 oz

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.
Cast the molds with the white couverture.
In a medium pot, combine the cream and ginger and bring to a boil. Remove from the heat and cover immediately with plastic wrap. Let sit for 30 minutes to infuse.
Strain out the ginger and add additional cream as needed to bring the total amount back to 8.8 oz/250 g. Return the cream to a boil.
Combine the milk and dark couvertures and the honey. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.
Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create a smooth and shiny ganache.
Cool to 94°F/34.5°C. Blend in the yuzu and butter with an immersion blender. Cover with plastic wrap and let cool to 88°F/31.1°C.
When the mixture reaches 88°F/31.1°C, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
Once the ganache has completely set, cap with the white couverture. Place in the refrigerator for 3 to 5 minutes to set.
Tap the molds on the table to release the chocolates. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.