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Folia - Ramon Huigsloot

Yuzu Gel

300 g tangerine
150 g Fruit'Purée Yuzu Capfruit
72 g gel dessert
75 g sugar
1 vanilla bean

  1. Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
  2. Add gel dessert and tangerine. Cutter into a smooth gel.

Jamaican Pepper Ganache

370 g cream
66 g invert sugar
270 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
260 g Cacao Barry® Origin dark chocolate couverture Mexique 66% cocoa
110 g butter
14 g allspice
2 cinnamon sticks

  1. Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
  2. Heat chocolate to 45°C. 
  3. Reheat allspice cream to 50°C and pour through a sieve. 
  4. Add invert sugar to allspice cream while stirring.
  5. Add chocolate and butter. Mix into a smooth ganache with a blender.

Crispy Macadamia

385 g macadamias
214 g rock sugar
260 g Cacao Barry® milk-flavored chocolate couverture Lactée Caramel 31% cocoa
18 g salt
130 g puffed rice

  1. Blend macadamias into a smooth paste.
  2. Mix puffed rice, salt and sugar into macadamia paste.
  3. Melt chocolate and add macadamia paste to it. Stir well.
  4. Temper mixture and roll out to a thickness of 2 mm.