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Ingrid Marie - Tor Stubbe

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Ingrid Marie

Balsamic apple vinegar reduction

250 ml balsamic apple vinegar
50 g liquid glucose
50 g blackcurrant juice

Reduce to 125 ml.

Blackcurrant bud ganache

210 g fresh cream (38%)
19.5 g invert sugar
8.25 g blackcurrant buds
202.5 g Cacao Barry® Origin dark chocolate couverture Mexique 66% cocoa
45 g butter

  1. Mix cream, invert sugar and blackcurrant buds, and bring to a boil.
  2. Incorporate butter at 40°C.
  3. Pipe into moulds at 32°C.

Finishing and assembly

  1. Create small dots with light brown cocoa butter.
  2. Spray red cocoa butter into mould, remove PVC and spray green cocoa butter into mould.
  3. Make shell with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa with 10 % cocoa butter added to it.
  4. Leave to set and pipe balsamic reduction into mould.
  5. Fill mould with cocoa nibs and pipe ganache into it.
  6. Scrape off excess ganache and sprinkle with finely ground cocoa nibs.
  7. Finish off with chocolate decorations.