Lime, coconut and hazelnut praline

Having a taste of this praline is like winning a ticket to the tropics. It has a familiar and somewhat traditional base, made with hazelnut and white chocolate. Lime and coconut lift the flavours to give an exciting twist and refreshing acidity. Like a breeze on a Caribbean beach.

Recipe

Created by
  • Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux

Chocolate crunch

ingredients preparation
  • 100g
    PRA
  • 100g
    W2NV
  • 100g
    grated coconut

Mix the ingredients, roll out thinly (2 mm), and cut according to the size of the mould. 

Chocolate filling

ingredients preparation
  • 175g
    glucose
  • 125g
    cream

Boil and pour through a sieve.

  • 150g
    LEMON
  • 80g
    80-20-44NV

Pour the cream-glucose mixture onto the chocolates, mix and allow to cool.

Finishing and presentation

ingredients preparation
  • Q.S.
    823NV

Pipe the chocolate filling into the milk chocolate shell and lay the chocolate crunch in it. Once set, close off with milk chocolate Callebaut 823NV.