Original creation by Tio Van Ginneken,
Chocolatier,
Arto, Stekene, Belgium
AMANDA
Chef :
Brand
Quantity :
Recipe for +/- 150 pralines
1. AMARETTO MARZIPAN
Ingredients
600 g marzipan 50%
½ vanilla pod
60 g Amaretto 60%
Step
Mix the marzipan with the Amaretto, add the scraped vanilla.
Let it harden for 24 hours, packed well.
2. ALMOND GANACHE
Ingredients
500 g almond milk
2 vanilla pods
655 g Alunga milk chocolate 41%
45 g sorbitol
25 g glucose
30 g inverted sugar
165 g butter
85 g Amaretto 60%
Step
Heat almond milk with vanilla between 40 and 45°C, let
infuse for 24 hours. Strain and heat to 85°C with sorbitol,
inverted sugar and glucose.
Pour over the chocolate tempered with the butter and
emulsify with a blender. Stir in the Amaretto to obtain a
smooth ganache.
3. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Roll marzipan out to about 3 mm thickness and place in
a frame (40 x 40 cm). Pour the almond ganache over the
marzipan and leave to crystallize for 24 hours.
Cut the block into 3 x 3 cm pieces.
Cover with Alunga milk chocolate 41%.
Decorate with white coloured cocoa butter dots (E170).
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