Student LifeLearning And Working With Swiss Chocolate

Learn how to make the perfect mango and passion fruit pralines with Term 7 student Safina.

Chocolate art is a completely separate area in gastronomy as it is complex, highly detailed and every rule must be followed.

Even the slightest mistake in the recipe or temperature can lead to complete spoilage of the product. A drop of water can ensure your chocolate will deteriorate in a couple of days and a difference of up to 2 degrees when cooling can cause your chocolate to become brittle or covered in a matte membrane.

So when it comes to studying chocolate at Culinary Arts Academy Switzerland, we need to focus on the technique because even the slightest mistake leads to large losses.

In the carousel, you can see the chronology of making pralines filled with mango and passion fruit and a layer of ganache with rum.

 

Learn how to make the perfect pralines!

 

The first step is to choose a mould, the form should be made exclusively of polycarbonate, it will give the perfect glare to chocolate and is strong enough to not break when hit.

For the design, we paint the forms with a natural food colouring based with cocoa butter, then leave to dry.

Next, we temper white chocolate to give it elasticity and strength, it will also extend the shelf life, improve the consistency, colour and heat resistance.

Then we pour the chocolate into the mould and sharply turn it over to get rid of the excess. This ‘shell’ will serve as the shell of our sweets, so it should be thin, no more than 2 mm. After we proceed to the filling, in this case, we use caramel with passion fruit and mango, a simple recipe, 60% of ordinary caramel (no milk) and 40% of fresh fruit puree.

When the chocolate in the mould has been frozen, we carefully fill our ‘shells’ with caramel, a little less than halfway full.

We make a classic dark chocolate ganache with the addition of rum. Cover with ganache the second half of the candy.

Cool again and here we are! Our pralines are ready, the last step is to pull the candies out of the form (by hitting it).

Fun Fact:

In 2012, Switzerland had the highest chocolate consumption per capita in the world. Each Swiss on average ate 11.8 kilograms of chocolate per year.

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