Ginger chocolate pralines Recipe by Veliche™ Gourmet



  1. Boil the heavy cream and the invert sugar.
  2. Remove from the heat, add the ginger and the lemon zest
  3. Leave to infuse for at least 60 min
  4. Melt both couverture chocolates and add onto the lukewarm infused cream base
  5. Mix well and add the unsalted butter
  6. Blend very smoothly before pouring the ganache onto a frame of 0.7 cm high
  7. Leave it in a cold room
  8. Cut at a size of 1 x 3 cm and dip in Temptation 64 Belgian dark couverture chocolate
  9. Decorate with golden leaves.