Chocolates Recipe

Name: Chocolates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASSION; 250 g unsalted butter; 200g honey; 200 g praline 50/50; 50ml Passion Fruit puree; 1 kg milk chocolate; SUNNY; 100 ml heavy cream; 80 g glucose; 1 tsp dried lavender; 120 g unsalted butter; 500g dark chocolate; 50g anise liqueur (ouzo); SPRING; 200g sucrose (sugar); 50 g glucose; 200 ml apricot puree; 200 ml pear puree; 100g sweet butter; 2 g rosemary; 700 g white chocolate; 200 g milk chocolate; 60 ml kirsch

Servings: persons

PASSION
250 g unsalted butter
200g honey
200 g praline 50/50
50ml Passion Fruit puree
1 kg milk chocolate
SUNNY
100 ml heavy cream
80 g glucose
1 tsp dried lavender
120 g unsalted butter
500g dark chocolate
50g anise liqueur (ouzo)
SPRING
200g sucrose (sugar)
50 g glucose
200 ml apricot puree
200 ml pear puree
100g sweet butter
2 g rosemary
700 g white chocolate
200 g milk chocolate
60 ml kirsch

1
Passion
2
Bring butter to room temperature and add honey. Add the praline and passion fruit puree. Fold in the tempered milk chocolate.
3
Pour into a 10mm high frame and allow to crystallize before covering w/ a thin layer of tempered dark chocolate to create the base.
4
turn over and cut to size and dip into dark chocolate.
5
Garnish.
6
SUNNY
7
Bring the cream, glucose, lavender and butter to a boil. Cool and strain onto tempered chocolate.
8
Fold in the liqueur. Pour into a 10mm frame and allow to crystallize, before covering with a thin layer of tempered dark chocolate to create the base.
9
Turn over and cut
10
Dip into dark chocolate and garnish
11
SPRING
12
Caramelize the sucrose and glucose until golden brown.
13
Carefully quench the caramel with both purees, the butter & the rosemary.
14
Stir thoroughly and strain onto the white and milk chocolate.
15
Fold in the kirsch
16
Cool as quickly as possible until slight crystallization takes place around the edges.
17
Pipe the ganache into molds. Let crystallize and close the molds

4324

kcal

Calories

287

Fat

400

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: PASSION, 250 g unsalted butter, 200g honey, 200 g praline 50/50, and more.

Yes, Chocolates falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolates

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