Recipes
Jamaican Pepper Pralines

Arabesque Milk 34% - Jamaican pepper pralines, a touch of Caribbean.

Recipe

Group Weight / Volume Product
Casa Cream UHT 370 gr Ganache ingredients
Glucose syrup 66 gr Ganache ingredients
Arabesque Milk 34% 270 gr Ganache ingredients
Arabesque Dark 60% 260 gr Ganache ingredients
Butter 110 gr Ganache ingredients
Jamaican pepper 14 gr Ganache ingredients
Cinnamon 8 gr Ganache ingredients
Peanuts 185 gr Filling ingredients
Brown sugar 105 gr Filling ingredients
Arabesque Milk 34% 130 gr Filling ingredients
Salt 9 gr Filling ingredients
Rice flakes 65 gr Filling ingredients

Preparation

    For the ganache: Heat the whipping cream together with the Jamaican pepper and the cinnamon at 40°C and then let the mixture rest for one hour.

    Heat both chocolates at 45°C.

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

    Blend everything together until you get a smooth ganache.

    For the filling: Mash the peanuts.

    Blend the rice flakes together with the salt and the sugar.

    Heat the Arabesque Milk 34% and add all the dry ingredients. 

    Temper the mixture and roll out to a thickness of 2 mm and let it cool down.

Jamaican Pepper Pralines

Products in this recipe

Arabesque Dark 60%

Dark chocolate couverture with a strong cocoa flavor and distinctive fluidity when melted.