Ingredients
Dried fruit paste
sweet cherries, dried
cocoa butter granules, liquid
Cherry ganache
black cherry purée, frozen
heavy cream (UHT)
sorbitol, liquid
glucose syrup
Rondo Edelweiss couverture 36%
cocoa butter granules
butter
Finishing
dark “Piccoli Excellence” couverture 54%, tempered
cherry ganache
Production
Cherry ganache
Heat the cherry purée, cream, sorbitol and glucose syrup together to 32°C. Add the couverture, melted cocoa butter and butter. Mix all the ingredients at 32°C and blend to a homogeneous mass.
Process the ganache immediately.
Dried fruit paste
Finely chop the dried cherries in a blender. Add the liquid cocoa butter and mix to a uniform mass. Press the dried fruit paste evenly into a 20×20 cm frame. Smooth the surface with a scraper.
Piping the ganache
Pour approx. 300 g of the previously prepared cherry ganache evenly onto the dried fruit base and leave to set.
Cutting
Cover the cooled slab with tempered dark couverture (thin layer). Once set, cut into sticks using a praline cutter, approx. 15 × 40 mm.
Finishing
Coat the cut pralines with tempered dark couverture and decorate with a special fork drag technique.
Carefully place the sticks into the designated packaging.
Evaluation