Exotic Fruit Praline

Heat the cream and add the infusion.

Let everything rest for 30 minutes, covered with plastic wrap.

Heat and strain, then weigh the liquid and add the missing portion of water to reach 590 g (as some water has been absorbed by the infusion).

Bring to a boil and pour over the chocolate discs.

Manually emulsify and cool to 29°C (a cutter can be used, ensuring not to incorporate air).

Pour into square molds on guitar paper. Let crystallize at 15-18°C for 12 hours.

Remove from the frame and coat with tempered Ariba Dark Chocolate 54%.

Cut into 3x3 cm squares using a guitar cutter.

Let it rest for at least 15 minutes.

Next, coat the squares with the product at 18°C.

Coat with Ariba Dark Chocolate 60% (38/40 MG).

Decorate as desired.