
White Chocolate Praline with Filling

Ingredients:
Fillings
- 100gm UHT whipping cream
- 30gm fruit filling
- ½ tsp paste/emulco
- 150gm Cottura Indulgence White Button
Chocolate Praline
- 50gm Cottura Indulgence White Bar (melted & mix with oil colour)
- 300gm Cottura Indulgence White Bar (melted)
Bahan:
材料:
Method:
1. For filling, eat the UHT whipping cream using the “double boiler” method, then add white chocolate.
2. Stir until well combined, then add the fruit puree and paste/emulco. Let it cool, then transfer to a piping bag. Pipe the filling into the chocolate shells.
3. For praline, drizzle the coloured chocolate at the bottom of the chocolate mould (choose a colour that suits the mould shape — for example, green or yellow for a leaf-shaped mould).
4. Pour half of the chocolate into the mould. Using a brush, coat the edges of the mould with the chocolate to form a shell.
5. Freeze the chocolate shell in the refrigerator for 5 minutes.
6. Pipe the filling into the chocolate shell, filling it up to three-quarters, and freeze it for another 5 minutes.
7. Cover the filling with a layer of white chocolate and freeze again for 20 minutes, then remove from the mould. Ready to serve.