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Recipe: Praline Fennel

4 Dec 2017



Fennel Ganache

  • 6 g of Fennel seeds
  • 300 g of Fresh Cream 35%
  • 20 g of Glucose
  • 50 g of Invert sugar
  • 1 g of Salt
  • 500 g of Belcolade Origins Costa Rica 38
  • 80 g of Belcolade Origins Costa Rica 64
  • 50 g of Butter
  • 80 g of Belcolade Lait Selection, O3X5/j or G

Additional ingredients

  • Belcolade Noir Selection, C501/J
  • Belcolade Lait Selection, O3X5/j or G

Working Method

  1. Crush the fennel in the mortar.
  2. Heat up the fresh cream together with the glucose, invert sugar, salt and fennel.
  3. At 85 °C stop the heating process.
  4. Sieve the cream and pour on top of the Belcolade Origins Costa Rica 38 and Belcolade Origins Costa Rica 64.
  5. Mix by using a hand mixer to obtain a homogeneous and fluid ganache.
  6. Spread out a thin layer of tempered Belcolade Lait Selection onto a sheet of baking paper and place a square of 8 mm thickness on top of the chocolate.
  7. At 30 °C spread out the ganache in the square.
  8. Let it crystallize for 12 hours in a room at 18 °C with an average humidity below 60 %.

Final Assembly

  1. Spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache.
  2. Before complete crystallization, cut with a guitar into the required shape.
  3. Enrobe with tempered Belcolade Lait Selection and decorate immediately with a relief sheet.