Cassis and port wine praline

Bring the cassis purée to a boil. Stir in the sugar and glucose syrup and bring to a boil again. Add the citric acid, mix thoroughly, and let cool completely. Then blend until smooth. Set aside until further use.

Warm the butter, port wine, and invert sugar syrup together to approx. 30°C. Place the tempered couvertures together with the liquid cocoa butter in a container. Pour the warmed liquid over them and emulsify thoroughly using a hand blender. The ganache should be completely homogeneous to ensure an optimal melt in the filling. Process immediately, as crystallization starts quickly after blending.

Mix both pastes well together until a uniform violet color is achieved.

Use half-sphere praline molds (model “Duetta”). Clean and polish them thoroughly. Fill the molds with the tempered violet paste and imprint using the corresponding structure stamps. Timing is critical: if the paste is too fluid, the structure will not be defined; if too firm, the imprint will not be clean.

After crystallization, lightly spray with tempered white confectionery paste to achieve a matte finish and a pleasing color contrast.

Completely fill the molds with tempered milk couverture to form an even chocolate coating. Then invert and let the excess run off. Allow the shells to fully crystallize.

First, fill each praline with approx. 50 g of the prepared cassis jelly. Then pour the port wine ganache just below the edge. Ensure that the two fillings do not mix. Allow the ganache to fully set before sealing.

Carefully seal the cooled shells with tempered milk couverture.

Tip for perfect shine: After applying the top layer to each praline, place a plastic strip on top and carefully scrape off excess couverture using a metal scraper. Once cooled, this creates a smooth, glossy surface.

After full crystallization, carefully remove the pralines from the molds.