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Obsidian - David Pasquiet


Valais strawberry jelly

160g strawberry purée
  33g glucose
 1.6g pectin NH
  26g sugar
 2.5g citric acid


  1. Heat the strawberry pulp and glucose to 80°C.
  2. Add the pectin and sugar mix.
  3. Slowly mix and heat again to 80°C.
  4. Add the citric acid and put aside.
  5. At 31°C, inject the jelly into the pre-formed couverture shapes, filling them 1/3 deep.

Cream cheese ganache

  75g cream 35%
  20g glucose
  15g trimoline
     ¼ vanilla pod
    3g lime zest
  25g cream cheese (quark)
200g Carma Nuit Blanche ‘Swiss Top’
200g Or Noir chocolate
100g dehydrated strawberries
  50g dehydrated balsamic vinegar


  1. Boil the cream, glucose, trimoline, vanilla and lime zest.
  2. Cover, and leave to infuse for 3 minutes, then filter.
  3. Add the cream cheese.
  4. Heat the mixture to 80°C and pour onto the white couverture.
  5. Mix. At 31°C, finish filling the shapes.
  6. Leave to crystallize for 10 hours.
  7. Seal the shapes with a mixture of 200 gr of Or Noir tempered with 100g of dehydrated strawberries and 50g of dehydrated balsamic vinegar.