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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Tropical Praline Recipe

Yield: Approx. 140; depending on size.

Ingredients

tropical-praline.jpg

Coconut milk:

110g

Glucose:

70g

Butter:

100g

Rum:

80g

Bulk White Chocolate:

200g

Bulk Milk Chocolate:

200g

Preparation

  • If desired, the half-sphere molds can be decorated with colored cocoa butter.
  • Make the shell molding with tempered dark chocolate.

Directions

  • Bring the coconut milk, glucose and butter to a boil.
  • Allow to cool to approximately 95°F.
  • Add the liquid, including the rum, to the tempered milk and white chocolate.
  • Immediately pour the ganache into the chocolate shells.
  • Allow to set before closing the bottoms of the molds with dark chocolate.
  • Allow to cool for approximately 20 minutes.