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Martini Cioccolato Ginger and Red Fruit Tea Praline

Ginger and Red Fruit Tea Praline

Ariba Latte Discs 34/36 MG

Ariba Fondente Discs 54% 32/34 MG

Ariba Burro di Cacao

Cream 35% MG

Ginger Variegate

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Ariba Latte Discs 34/36 MG q.b.
Ariba Burro di Cacao q.b.
Black fat-soluble coloring
as needed.
Green fat-soluble coloring
as needed.
Red fat-soluble coloring
as needed.
Ginger Variegate
as needed.
Cream 35% MG 300g
Milk 50g
Glucose 35g
Red Fruit Tea 8g
Ariba Fondente Discs 54% 32/34 MG 600g
Butter 30g

Method

Shell

  1. Melt the Ariba Cocoa Butter and add the black coloring. Temper it to 28°C (82°F) and use a brush to create splatters in a praline mold.

  2. Repeat the coloring and tempering process to prepare green and red cocoa butter. Load them into an airbrush and spray the mold, coloring it half green and half red.

  3. Place in the refrigerator at 16°C (61°F) for 30 minutes.

  4. Pre-crystallize the Ariba Latte Discs 34/36 MG and create a shell in the freshly decorated mold.

Insert and Red Fruit Ganache

  1. Heat the milk, cream, and glucose to 85°C (185°F).

  2. Add the red fruit tea and let it infuse for 3 minutes.

  3. Place the Ariba Fondente Discs 54% 32/34 MG in a pitcher and pour the hot, strained mixture over them.

  4. Emulsify with an immersion blender.

  5. Add the butter and continue emulsifying until a smooth mixture is obtained.

  6. Once crystallized, add a small amount of Ginger Variegate, followed by the Red Fruit Ganache.

  7. Cool it to a temperature of 30°C (86°F) and pour it into the mold with the chocolate shell.

  8. Place in the refrigerator for 15 minutes, then seal the praline with the same chocolate used for the shell.

  9. Let it crystallize until it naturally releases from the mold, then unmold and serve.

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