Young Coconut Praline

FILLING

100 ml Anchor Whipping Cream
20 gm Hawaiian Coconut (Roasted)
150 gm Colatta Milk Couverture
50 gm Colatta Dark Couverture
25 gm Butter


Working Method :

1. Cook the Whipping Cream at 80 C then add the Hawaiian Coconut and mix till combined

2. Then add the Milk and Dark Couverture till dissolve

3. Add Butter and stir till dissolve

4. Insert mixture into the bagpipe and pipe it into chocolate shell

( To make the shell (coating) - Double boil the Dark Chocolate Compound Colatta - )

Peppermint Praline

PEPPER MINT PRALINE ( Coat with White Chocolate Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Mint Dip 50 gm
Colatta White Couverture 200 gm
Butter 25 gm


WORKING METHOD

1. Cook the Whipping Cream at 80 C , then add the Mint Dip and mix till combined.

2. Then add the White Couverture till dissolve.

3. Add Butter and stir till dissolve

Macademia Rose Praline

FILLING

100 ml Anchor Whipping Cream
60 gm Macademia Nuts (Roasted)
250 gm Colatta White Couverture
35 gm Butter


Working Method:

1. Boil the Whipping Cream at 80 C then add the Macademia Nuts and mix till combined

2. Then add the White Couverture till dissolve

3. Add Butter and stir till dissolve

Durian Praline

DURIAN PRALINE ( Coat with Dark Chocolate Compound Colatta )


FILLING

Fresh Durian 100 gm
Anchor Whipping Cream 100 ml
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Boil the Whipping Cream at 80 C , then add the fresh Durian and mix till combined.

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

Hazelnut Praline

HAZELNUT PRALINE ( Coat with Milk Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Hazelnut Chocolate Cream 50 gm
Whole Hazelnut (Roasted) 100 gm
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Cook Hazelnut Chocolate Cream with Anchor Whipping Cream at 80 C

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

Colatta Chocolate Granite

GANACHE ( soft dough chocolate )

Anchor Whipping Cream 200 gm
Colatta Dark Compound 600 gm
Paper Cup (small) 1 roll


DECORATION

Colatta Dark Chocolate Rice Crispy 100 gm
Colatta White Chocolate Rice Crispy 100 gm
Colatta Strawberry Chocolate Rice Crispy 100 gm


WORKING METHOD

1. Cook Anchor Whip Cream at 80 C and pour the Dark Chocolate inside.

2. Stir until all combined. Keep chill a few hours ( till frozen ).

3. Shape it into a ball ( 10 gm ).

4. Dip into the Chocolate Compound and cover with the Chocolate Rice Crispy.

5. Keep chill and ready to serve

Minty Chocolate Kisses

DOUGH

Anchor Salted Butter 100 gm
Castor Sugar 50 gm
Egg 1 No
Flour 150 gm
Coco Powder 30 gm
Colatta Dip Mint 50 gm
Colatta Dark Compound 50 gm
Vanilla essence


FILLING

Colatta Dip Mint 80 gm


DECORATION

Colatta Dark Compound 50 gm
Colatta Dip Mint 150 gm


WORKING METHOD :

DOUGH

1. Mix the Flour and Coco Powder in a medium bowl. Beat the Butter and Sugar in a large bowl with an electric mixer at high speed until pale and add the Mint Dip, Vanilla essence and Egg. Beat until blended.

2. With mixer on low speed, beat in the mixed dry ingredients. Press the dough into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Pre heat the oven to 180 C. Butter two baking sheets.

3. Roll out the dough on a lightly floured surface to 3mm thick. Use a 5mm cookie cutter to cut out the cookies. Bake until just golden at the edge for 6 to 8 minutes


FILLING ( optional )

1. Melted the Mint Dip and pipe in at the centre of cookies and stick together in pairs with the filling.

DECORATION

1. Use Dark Compound and Dip Mint as a decoration