Preparation
Ingredients
- Sugar 100g
- Water 30g
- Glucose 20g
- Passion fruit pulp 50g
- Purocao milk 36/38 90g
- Cream 35% fat 85g
- Cocoa butter 20g
- Sorbitol 20g
- Soft butter 100g
Preparation
Prepare a light caramel with water, glucose, and sugar. De-cook with heated passion fruit pulp and immediately add the cream with sorbitol.
Strain the caramel and pour over Purocao milk chocolate and cocoa butter. Emulsify. Add butter at 35°C and emulsify to refine the texture. Use at 28°C.
PRALINE SHELL
Pre-crystallize the Purocao white chocolate. In a heart-shaped magnetic mold, insert a screen-printed acetate sheet. Pour the Purocao white chocolate into the mold and immediately empty it to create the shell. Pour in the passion fruit caramel ganache. Let crystallize overnight at 16°C and the next day close the praline with more Purocao white chocolate.
