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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

Gin praline

185 pieces


200 g Sélection cream 35 % fat
100 g glucose
50 g invert sugar
300 g milk chocolate
150 g dark chocolate
150 g gin
160 g Extra Fondance 99,9 % fat
  • Heat the cream, the glucose and the invert sugar to 85 °C.
  • Pour on the chocolate in three times.
  • Make a nice emulsion with a spatula, then add the gin. Mix well.
  • Add the concentrated butter Extra Fondance when the ganache has a temperature between 38 and 42 °C and combine.
  • Mix for 90 seconds.

Corman'products of the recipe