Tropical Praline Recipe

Yield: Approx. 140; depending on size.

Ingredients

tropical-praline.jpg

Coconut milk:

110g

Glucose:

70g

Butter:

100g

Rum:

80g

Bulk White Chocolate:

200g

Bulk Milk Chocolate:

200g

Preparation

  • If desired, the half-sphere molds can be decorated with colored cocoa butter.
  • Make the shell molding with tempered dark chocolate.

Directions

  • Bring the coconut milk, glucose and butter to a boil.
  • Allow to cool to approximately 95°F.
  • Add the liquid, including the rum, to the tempered milk and white chocolate.
  • Immediately pour the ganache into the chocolate shells.
  • Allow to set before closing the bottoms of the molds with dark chocolate.
  • Allow to cool for approximately 20 minutes.