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26 May 2021


This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants.  Click here to know more about the upcoming Belcolade Live Demos and how to register.


  • Cherry Jelly 
  • Ganache Superieur 
  • Cold Tea Pistache Praliné 60%

1. Cherry Jelly


Mix the puree of Cherry and add the glucose and boil. Mix the sugar with the pectin and add this preparation to the fruit purée and the broken star anise.

Boil till 104 °C and sieve out the star anise.

Spread out on a baking paper to cool down and poor into a bowl and cover with a cling film.

Pipe 1/3 into a mould. 

2. Ganache Superieur


Heat the cream to 85°C and add the sorbitol and glucose.

Pour this onto the Belcolade Selection Noir Superieur Cacao-Trace chocolate drops and mix with a spatula to obtain a ganache. When the ganache reaches 35° add the cold butter and mix with a hand mixer. 

Pipe the ganache in the mould (1/3) on top of the cherry jelly and let crystalize for 12 hours at 16°C with a humidity level below 60%

3a.Cold Tea Pistache Praliné


Roast the Pistache nuts.

Let cool down and mix together with the sugar, the hazelnut oil, the salt and Earl grey Tea.

Make a praline with a blender or by using a TwinStone.

3b.To prepare the praline


Mix all the ingredients and temper the whole at 26°C.

Leave to crystallise. 

Pipe on top of the ganache superieur and leave to crystallise. 

Close the mould with tempered Belcolade Selection Noir Superieur Cacao-Trace.