/Original creation by
Tio Van Ginneken,
Chocolatier,
Arto, Stekene, Belgium
Valencia
Chef :
Brand
Quantity :
Recipe for +/- 150 pralines
1. CANDIED MARZIPAN
Ingredients
500 g marzipan 50%
110 g balsamic vinegar
55 g candied oranges
12 g Cointreau® 60%
Step
Boil the balsamic vinegar with the candied oranges. Cool and
mix with marzipan and Cointreau® for a smooth dough.
2. COINTREAU® STAR ANISE GANACHE
Ingredients
565 g cream 35%
10 star anise pieces
630 g original dark chocolate 72%
30 g sorbitol
40 g glucose
155 g butter
80 g Cointreau® 60%
Step
Infuse star anise in cream for 24 hours. Strain and heat to
85°C with sorbitol, trimoline and glucose. Then pour over
the chocolate tempered with the butter and emulsify with a
blender. Stir in Cointreau® for 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 Cointreau® star anise ganache
over the marzipan and leave to crystallize for 24 hours.
Cut the block into 3 x 3 cm pieces.
Cover with El Salvador Dark Chocolate 65%.
Decorate with orange coloured cocoa butter (food colouring).
Other recipes
Discover them all
