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Katrina - Diego Lozano

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Cocoa Croquant

71 g Cacao Barry® Cocoa Nibs
71 g refined sugar
3.55 g Cacao Barry® cocoa powder Extra Brute
14 g egg whites

  1. Mix all ingredients together and spread onto Silpat sheet.
  2. Bake at 160°C for 15 minutes and break into pieces.

Salty Caramel

125 g cream (35%)
20 g glucose
88 g refined sugar
2 g sea salt
38 g unsalted butter

  1. Make dark caramel with sugar and glucose.
  2. Add preheated cream and cook to 110°C.
  3. Leave to cool to 45°C, and add butter and sea salt. Mix well.
  4. Apply as praline filling at 26°C.

Orange Ganache

54 g cream (35%)
10 g Trimoline® (invert sugar)
Zest of 1 orange
95 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
22 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
9 g unsalted butter
9 g Cointreau® liqueur

  1. Boil together cream, Trimoline® and orange zest, and pour over chocolate.
  2. Leave to cool to 45°C. Add butter and Cointreau®, and mix well.
  3. Apply as praline filling at 26°C.

Grey Cocoa Butter

100 g Cacao Barry® Mycryo® Cocoa Butter
5 g white colouring
1 g dark colouring

  1. Melt cocoa butter at 45°C.
  2. Mix in colourings and apply at 32°C.
  3. Leave painted mould to crystallise.


  1. Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa.
  2. Fill with salty caramel, cocoa croquant and orange ganache.
  3. Seal and decorate.