Spearmint Pralines

Ingredients Metric US Volume
Dark couverture, 63%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 290 g, plus additional as needed 10.2 oz, plus additional as needed cups, plus additional as needed
Spearmint leaves 10 g 0.4 oz 1 tbsp
Honey 43 g 1.5 oz 3 tbsp
Milk couverture, 37%, half melted 200 g 7.1 oz cups
Dark couverture, 63%, half melted 200 g 7.1 oz cups
Unsalted butter, softened 43 g 1.5 oz 3 tbsp
White crème de menthe 11 g 0.4 oz 1 tbsp
Colored cocoa butter, for the transfer sheet (optional) as needed as needed as needed
Dark couverture, 63%, tempered, for dipping 256 g 9.0 oz 1 cup
1053 g 37.2 oz


  1. Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture. 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 and mint to a boil over medium heat.
  3. Once the cream has boiled, remove it from the heat, immediately cover with plastic wrap, and let steep for 10 minutes.
  4. Strain to remove the mint, and add additional cream as needed to return the total quantity to 10.2 oz/290 g. Add the honey and return the cream to a boil.
  5. Combine the milk and dark couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  6. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to form a smooth, shiny ganache.
  7. Cool to 92°F/33°C. Blend in the butter and crème de menthe with an immersion blender.
  8. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature.
  9. 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.
  10. 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.
  11. Decorate a transfer sheet as desired.
  12. Using a dipping fork, dip each praline into the dark couverture. Before the couverture sets, place the transfer sheet on top.
  13. Let the couverture completely set before removing the transfer sheet.
  14. 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, splatter white cocoa butter onto a piece of acetate.
  2. Using an airbrush, spray a layer of yellow cocoa butter, then a layer of green cocoa butter over the white splatters.
  3. Spray a layer of white-colored cocoa butter over the yellow and green cocoa butter.