Purple Lantern
A visually striking praline inspired by the soft radiance of lantern light. The shell is crafted with a custom purple cocoa butter blend—made by mixing white cocoa butter with Power Flowers red and blue—layered with copper highlights and a warm yellow inner glow. Once sprayed and crystallised, the shell is filled with a silky plum–apricot gel that brings a fruity, tangy brightness. This is paired with a lush five-spice ganache made with CARMA® Milk Seriz 35%, offering warm, aromatic notes that complement the fruit beautifully. The result is a refined, subtly exotic praline ideal for festive assortments or premium chocolate collections.
- Level:
-
- Makes:
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60
Plum gel Filling
Ingredients: Plum gel Filling
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80 gplum puree
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20 gapricot puree
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8 gsugar
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1 gyellow pectin
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77 gsugar
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10 gglucose syrup
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2 gCitric acid
Preparation: Plum gel Filling
2g per praline
Five-spice ganache Filling
Ingredients: Five-spice ganache Filling
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145 gcream
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20 gsorbitol powder
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30 gglucose syrup
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20 gPowdered dextrose
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30 gclarified butter
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4 gfive spice powder
Preparation: Five-spice ganache Filling
Bring the cream and five-spice powder to a boil and leave to infuse for 15 minutes. Strain, top up back to the original weight, then add the sorbitol, glucose and dextrose before heating and dissolving all the sugar. Pour directly onto the couverture and mix thoroughly until a smooth ganache is formed. Pour onto the gel at approx. 30°C, leaving some space for the lid. Let it crystallise overnight, then seal with tempered CARMA® Milk Seriz 35% the next day and unmould.
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