PINA COLADA PRALINE

PINA COLADA PRALINE

Sliced, velvet pralines with rum, pineapple and chocolate flavours will give you a taste of the Caribbean, sunny beaches.

RecipePhoto

Used products and decorations

CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
MARZIPAN 50%
MARZIPAN 50%
Code 6160
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Recipe

PINA COLADA PRALINE
Ingredients:
450 gMarzipan 50% - BARIMA ARTISANAL (code 6160)
40 gConcentrated pineapple paste
125 gCream 30%
260 gDark Chocolate 56% - BARIMA ARTISANAL (code CHN56XX3)
80 gMilk Chocolate 34% - BARIMA ARTISANAL​ (code CHL35XXC3)
15 gConcentrated rum paste
30 gDesiccated coconut
200 gButter
Preparation:

Mix the marzipan with the pineapple paste and roll it out to form a rectangle of 18 x 36 cm. Boil the cream, pour it into the chocolate and mix. Cool to 35°C, add the rum paste, the desiccated coconut and soft butter, then mix again. Pour onto the rolled-out marzipan in the 18 x 36 cm frame and leave in a cool place until set. Cut 2 x 3 cm rectangles using a guitar cutter and coat the pralines with the Dark Chocolate 72% - BARIMA ARTISANAL (code CHN72XXA3).

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