Yuzu Ginger Pralines

Preparation info
  • Yield:


    Molded Pralines
    • Difficulty


Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About


  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 white couverture.
  3. 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 in