Ingredients Metric US Volume
Couverture, milk, 37%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 115 g 4.1 oz ½ cup
Kumquat puree 115 g 4.1 oz ½ cup
Passion fruit puree 115 g 4.1 oz ½ cup
Invert Sugar 70 g 2.5 oz 2 tbsp
Milk couverture, 37%, half melted 200 g 7.1 oz 1⅓ cups
Dark couverture, 63%, half melted 200 g 7.1 oz 1⅓ cups
Dark couverture, 63%, tempered, for dipping 256 g 9.0 oz 1 cup
Colored cocoa butter, for the transfer sheet as needed as needed as needed
Dark couverture, 63%, tempered, for plaques 65 g 2.3 oz ¼ cup
1136 g 40.3 oz

Method

1 Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture (see page 118). On the sheet, place a 15-in/380-mm square acrylic frame, ½ in/13 mm high. Place a divider or bar inside the frame to split it in half. (The recipe makes enough ganache for a half-frame, 7½ × 15 in/190 × 380 mm.)

2 In a medium pot, bring the cream, kumquat puree, and passion fruit puree to a boil over medium heat.

3 Combine the invert sugar and the milk and dark couvertures. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.

4 Mix with an immersion blender to create a smooth, shiny ganache.

5 Spread the ganache in the prepared acrylic frame and allow to set overnight at room temperature.

6 Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar cutter and cut into ⅞-in/22-mm squares.

7 Transfer the pieces to a parchment paper–lined sheet tray, separate them, and let them rest at room temperature for 2 hours to form a crust before finishing.

8 To finish the pralines with plaques, decorate a transfer sheet as desired, spread with a thin layer of dark couverture, and let set.

9 Using an Exacto knife or a paring knife, cut the couverture into ¾-in/20-mm square plaques.

10 Using a dipping fork, dip each praline in the dark couverture. Place a plaque on top before the couverture has fully set.

11 Let set overnight at room temperature, then carefully peel off the acetate from each praline before storing. If you want to peel off the acetate sooner, place the pralines it in the refrigerator for a short period of time first.

12 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Transfer Sheet Décor

1 Using a brush, lightly splatter red cocoa butter onto a piece of acetate.

2 Using an airbrush, spray a layer of orange cocoa butter over the red.

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