Recipes
Cumin Curry Pralines

Arabesque Milk 34% - Cumin Curry Pralines with a distinctive spicy-sweet aroma.

Recipe

Group Weight / Volume
Casa Cream UHT 370 gr
Glucose syrup 66 gr
Arabesque Milk 34% 270 gr
Arabesque Dark 60% 260 gr
Butter 110 gr
Cumin 12 gr
Maro I (almond paste) 500 gr
Curry powder 10 gr
Water 110 gr

Preparation

    For the filling bring the curry and the water to a boil and then mix it Maro I (almond paste/marzipan).

    For the ganache heat the whipping cream together with the cumin at 40°C and then let the mixture rest for one hour.

    Heat both chocolates at 45°C.

    Heat the cumin cream at 50°C, strain it and then add the glucose syrup.

    Blend everything together until you get a smooth ganache.

    Spray the molds with a coloured cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.

    Evenly cover the formed pralines with the filling and continue by pouring the ganache on top.

    Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.

Cumin Curry Pralines