Chocolate Recipies

SL NO : 1
Chocolatoo Rocher praline hazelnut
Created by : sandeep pasupuleti Date : 30/12/2021
Ingredients / Recipes Quantity Unit Weight
Praline almond / Hazelnut 50% 700 gr 700gr

Hazelnut paste 300 gr 300gr
Cocoa butter 120 gr 120gr
Chocolate milk 823 100 gr 100gr
Hazelnut whole - - -
Total weight : 1220

SL NO : 2
CERESSA – Crispy Rice Orange
Tintoretto filling 3000 gr 3000gr

Flavour liquid orange 30 gr 30gr
Praline almond / hazelnut 50% 500 gr 500gr
Crispy rice coated white chocolate 600 gr 600gr
Total weight : 4130

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CITRUNELLA - Orange
Tintoretto filling MILK 3000 gr 3000gr

Candied orange cubes 700 gr 700gr
Total weight : 3730

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PAILETEE - Feuilletine

Cacao butter 300 gr 300gr
Feuilletine 500 gr 500gr
Total weight : 3050
Crystallize the milk chocolate and cacao butter at 30*c.

Quickly mix this milk chocolate and cacao butter t o the hazelnut praline
Stir in the feuilletine,mix it all together
Pour immediately in a 10mm thick sqr frame
Keep it for 24hr at 18*c in the chocolate room
Cover with a thin layer of mix dark chocolate and cacao butter
Cut it with guitar 21mm x 28mm rectangle
Coat with dark chocolate and decorate using a design transfer sheet
SL NO : 5
MOURII – CRISPY Rice

Pra-class 50% 750 gr 750gr
Hazelnut paste 200 gr 200gr
Nescafe 15 gr 15gr
Crispy rice 225 gr 225gr
Total weight : 2490
Crystallize the milk chocolate and cacao butter at 30*c.

Quickly mix this milk chocolate and cacao butter t o the hazelnut praline
Praline and hazelnut paste Stir in the feuilletine crispy rice and Nescafé , mix it all together
Pour immediately in a 10mm thick sqr frame
Keep it for 24hr at 18*c in the chocolate room
Cover with a thin layer of mix dark chocolate and cacao butter
Cut it with guitar 21mm x 28mm rectangle
Coat with dark chocolate and decorate using a design transfer sheet
SL NO : 6
ARABICCA – COFFEE / PECANUTS
Tintoretto filling coffee 3000 gr 3000gr

Pecanuts 600 gr 600gr
Total weight : 4000

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PILMEAA - COCONUT
Tintoretto filling coconut 2000 gr 2000gr

Shredded coconut ( roasted ) 300 gr 300gr
Total weight : 2300

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GANACHE DARK HUILA 65%
Single cream 35% 500 gr 500gr

Sorbitol powder 70 gr 70gr
Glucose 70 gr 70gr
Inverted sugar trimoline 100 gr 100gr
Chocolate huila 675 gr 675gr
Butter 10 gr 10gr
Total weight : 1425

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GANACHE DARK MANJARI 64%

Glucose 70 gr 70gr
Chocolate MANJARI 64% 625 gr 625gr
Butter 50 gr 50gr
Total weight : 1415

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GANACHE DARK ORANGE

ORANGE just frozen 100 gr 100gr
Chocolate dark 70% 550 gr 550gr
Chocolate milk noche 40% 350gr gr 350gr
butter 50gr gr 50gr
Total weight : 1712

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GANACHE MILK NOCHE 40%

Chocolate milk noche 40% 950gr gr 950gr
butter 50gr gr 50gr
Total weight : 1580

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GANACHE DARK CINNAMON
Sugar 40 gr 40gr
cinnamon 5 gr 5gr
Chocolate huila 65% 300 gr 300gr
butter 40 gr 40gr
Total weight : 1480

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GANACHE VANILLA

Vanilla pod 2.0 pcs 8gr
Liquid vanilla tahitensis 10 gr 10gr
Chocolate white 1060 gr 1060gr
butter 240 gr 240gr
Total weight : 1080

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GANACHE CARAMEL SALTED

Caramel milk chocolate 1000 gr 1000gr
Salt 2 gr 2gr
butter 10 gr 10gr
Total weight : 1552

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GANACHE MILK COFFEE
Milk full fat 300 gr 300gr

Nescafé 60 gr 60gr
butter 180 gr 180gr
Total weight : 2000

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GANACHE MILK FOR FRAMED CHOCOLATE CANDY INTERIORS

butter 225 gr 225gr
Total weight : 2100
To avoid destabilising the emulsion , pour the ganache in to the

frame immediately after mixing before it crystallises , at 35 to 38 *c
for dark covertures and 27 to 28*c for ivories covertures ( cool it in a bain-marie).
ones frame , stored 16 to 18*c humidity at 55 to 70 % to crystallise.
Leave to crystallise for 48hr, turn the tray upside down and remove the plastic
Or paper sheet covering the ganache. Cut in to desired shape. Allowed to crystallisation
To finish if necessary. Enrobe.
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CARAMEL SESAME SEEDS
Dulce de leche cream 1000 gr 1000gr

Sesame seeds roasted 250 gr 250gr
Total weight : 1250
* Dark chocolate shells

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PASSION FRUIT
Passion fruit puree 725 gr 725gr

butter 200 gr 200gr
* milk chocolate shells Total weight : 2615
Boil the passion fruit puree with inverted sugar trimoline and the sorbitol powder
Pour in a electric mixer over the chopped chocolate milk and beat until you have nice
emulsion. At 40*c, stir in the creamed butter and mix all together to have a fine texture.
Fill the chocolate Mould at 30*c
SL NO : 19
MANJARI FRAMED CHOCOLATE

Sorbitol 150 gr 150gr
Dark chocolate 70% 615 gr 615gr
Dark chocolate excellent 57% 2300 gr 2300gr
Milk chocolate 823 1275 gr 1275gr
butter 265 gr 265gr
Total weight : 7755
Basic technique : bring the liquid cream and invert sugar trimoline mixture to the boil
And gradually pour over the chopped chocolate. ganaches , which are basically emulsions
Can be mixed in different ways. Our only advise is to avoid incorporating air. The greater
The friction , the finer emulsion will be, and the better the texture and keeping quality.
You can use a rubber spatula, a paddle beater, a blender (with or with out a vacuum )
Or a hand mixer. As soon as you add liquid, the emulsion begins to form and the mixer
Thickens rapidly and frequently separates , which is normal occurrences you to saturation
Of the fat. The development of a supple, glossy core indicates that the emulsion as formed
And you must keep this consistency as you gradually add the liquid. Once the mixture ready
Check the temperature is not higher then 40*c then add the butter cut in to pieces.
If you mix manually are using the paddle attachment of the beater. We advice you terminate
The emulsion with a hand mixer. Pour immediately in a 10mm thick sqr frame.
SL NO : 20
HONEY
honey 375 gr 375gr

Sorbitol 55 gr 55gr
Total weight : 2905
Boil the honey at 125*c and cool down with the cream and sorbitol powder.
Re boil slightly. Pour in an electric mixer over the chopped milk chocolate
And cacao butter. Beat until you have nice emulsion. Fill the chocolate mould 30*C
SL NO : 21
HOME MADE PRALINE
Brown sugar 300 gr 300gr

sugar 500 gr 500gr
water 220 gr 220gr
Whole almonds 360 gr 360gr
Whole hazelnuts 320 gr 320gr
Pistachio 160 gr 160gr
Shredded coconut 160 gr 160gr
Total weight : 4170
In a copper frying pan, cook the brown sugar, sugar and water until it reaches 121*c
Stir in the almond, hazelnuts, pistachio and pecanut mix until sugar form sand like texture
On lower heat, stir constantly until u have a clear caramel colour.
Stop the heating and add the coconut powder. Pour on a silpat sheet and let cool down.
Pass through a mixer to obtain the desired smooth texture.
Keep in a covered container. Crystallize the milk chocolate and the cacao butter at 30*c
Then incorporate it all in the tutti frutty praline
SL NO : 22
CARDMOM
Cardamom whole 100 gr 100gr
Filling neutral white 1300 gr 1300gr
Pistachio 325 gr 325gr
Total weight : 2250

* Chocolate shells white
SL NO : 23
TEA MATCHA
Tintoretto filling neutral white 1000 gr 1000gr
Green tea powder matcha 20 gr 20gr
Grape seed oil 80 gr 80gr
Total weight : 1100

* Chocolate shells dark
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SESAME
Praline nougat hazelnut light (lubeca) 1000 gr 1000gr
Sesame paste ( tahina ) 100 gr 100gr
Sesame seeds roasted 150 gr 150gr
Total weight : 1275

SL NO : 25
VANILLA
Tintoretto neutral white 1000 gr 1000gr
Liquid vanilla tahitensis 25 gr 25gr
Vanilla pod 4.0 pcs 16gr
Total weight : 1041

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COFFEE / CARDAMOM
Tintoretto filling coffee 1000 gr 1000gr
Coffee Turkish grinded 15 gr 15gr
Cacao nibs from Venezuela 80 gr 80gr
Cardamom powder 5 gr 5gr
Total weight : 1100

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CINNAMON CRAMEL FLAKES
Cinnamon powder 20 gr 20gr
Crushed caramel 150 gr 150gr
Total weight : 1460

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TRUFFLE VANILLA
Liquid vanilla 25 gr 25gr
Dark chocolate excellence 57% 1000 gr 1000gr
Butter 150 gr 150gr
Total weight : 4710

2 squares (20 mm ) of 220 gr
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TEA
Earl grey tea 100 gr 100gr
Butter 450 gr 450gr
Total weight : 5550
Heat the milk and infuse the tea in it for about 10 minutes.
Strain and re adjust the weight if necessary to 1450gr by adding milk or reducing milk.
Stir in the sorbitol powder, inverted sugar and bring to another boil.
Pour in an electric mixer over the chopped chocolate dark and milk and beat until you have nice
emulsion.
At 40*c, stir in the creamed butter and carefully mix then pour immediately in a 6mm thick square
frame.
Keep it for 24 hours at 18*c in the chocolate room.
Cover with a thin layer of dark chocolate and cacao butter.
SL NO : 30
SPICES
Anise 5.0 gr 5gr
Clove 6.0 gr 6gr
Cinnamon powder 15.0 gr 15gr
Dark chocolate excellence 57% 2100 gr 2100gr
Total weight : 7860
Heat the cream and infuse the cinnamon stick, the anise and clove in it for about 10 minutes.
Strain and re adjust the weight if necessary to 3350 gr by adding single cream 35%.
Stir in the sorbitol powder, inverted sugar trimoline and bring to another boil.
Pour in an electric mixer over the chopped chocolate dark and milk and beat until you have nice
emulsions.
Pour immediately in a10mm thick square frame.
Keep it for 24hrs at 18*c in the chocolate room.
Cover with a thin layer of mix dark chocolate and cocoa butter.
Cut at the guitar 21mm*28mm rectangle.
Coat with milk chocolate and decorate using a design transfer sheet.
SL NO : 31
WALNUTS MARZIPAN
sugar 1200 gr 1200gr
water 300 Gr 300gr
glucose 180 gr 180gr
Walnuts 600 gr 600gr
Whole uncracked almonds 450 gr 450gr
Icing sugar 300 gr 300gr
Nescafe 15 gr 15gr
Coffee trablit 25 gr 25gr
Total weight : 3370
Cook the sugar, water and glucose at 121*c and pour it in the mixer over the walnuts, almonds,
icing sugar, inverted sugar trimoline, sorbitol powder, Nescafé and coffee trablit.
Mix until you have very fine texture, then spread that mixture on a sheet pan lined with baking
sheet, covered with a plastic wrap for cooling down.
Before using the marzipan mix it in the electric mixture fitted with the paddle attachment.
Using a rolling pin with icing sugar, spread the marzipan at 6mm think.
Let it dry for above 12 hrs.
Cover it with a thin layer of mix dark chocolate and cacao butter (two sides) cut at the guitar
21mm*28mm rectangular.
Coat with milk chocolate and decorate using a design structure transfer sheet.
SL NO : 32
FRAMBOISINE
Raspberry puree 375 gr 375gr
sugar 180 Gr 180gr
Pectin ruban jaune 10 gr 10gr
Dark chocolate excellent 57% 750 gr 750gr
Chocolate mil 823 600 gr 600gr
butter 180 gr 180gr
Arome patis france (raspberry flavour) 120 gr 120gr
Total weight : 2680
Heat the raspberry puree, single cream35%, inverted sugar trimoline, sugar with pectin( ruban jaune )
And sorbitol powder until boiling.
Pour on the chocolate milk and dark chocolate together and mix until you obtain as smooth texture.
Stir in the creamed butter and arome framboise at 40*c and mix all together.
SL NO : 33
PEANUTS CARAMEL
Sugar 750 gr 750gr
Glucose 700 gr 700gr
Vanilla pod (s) 1.0 pcs 03gr
butter 30 gr 30gr
peanuts 80 gr 80gr
Total weight : 2681
Cook at 117*c stirring constantly , the cream, sugar, inverted sugar trimoline, glucose and vanilla
Sticks split in half and grated.
Then add the butter, cocoa butter and the roasted chopped peanuts.
Then pour immediately on silpat in a 6mm thick rectangular frame (38x58cm).
Let it cool down and cover it with a thin layer of mix dark chocolate and cocoa butter (2 sides).
Cut at the guitar 21mm x 28 mm rectangular.
Coat with dark chocolate and decorate using a design transfer sheet ‘’ caramel’’
SL NO : 34
DAVID
Milk chocolate 823 1725 Gr 1725gr
Single cream 35% 2125 gr 2125r
Almond / hazelnut praline 50% 1600 gr 1600gr
Total weight : 7810
Heat the cream, stir in the sorbitol powder, inverted sugar trimoline, and bring to boil.
Pour in an electric mixer over the chopped dark and milk chocolate and beat until you have a nice
emulsion.
add the almond / hazelnut praline and mix altogether to have a fine texture .
Pour immediately in a 10mm think square frame.
Keep it for 24 hrs at 18*c in the chocolate room.
Cover with a thin layer of mix dark chocolate and cacao butter.
Cut with the guitar 21mm x 28mm rectangle.
Coat with the dark chocolate and decorate using design transfer sheet.
The recipe for 6squre frame of 1300 gm each.
SL NO : 35
CARAMEL COCKTAIL
Sugar 1300 gr 1300gr
Mandarin puree 325 gr 325gr
Apricot puree 325 gr 325gr
butter 225 gr 225gr
Total weight : 4970
Caramelize the sugar with the glucose syrup at 185*c , add the hot cream and cook at 110*c.
Pour in the boiled hot fruit puree(mandarin, apricot, passion ) with the sorbitol powder and cook
At 106*c.
At 40*c, stir in the creamed butter and mix all together to have a very fine texture.
Fill the chocolate mould at 30*C
SL NO : 36
GIANDUJA PISTHACHIO DARK
Pistachio paste 125 gr 125gr
Dark chocolate hazelnut gianduja 1600 gr 1600gr
Chocolate milk 100 gr 100gr
Pistachio roasted 400 gr 400gr
*dark chocolate shells
Total weight : 4275

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WALNUT PRALINE
Pure walnut paste 200 gr 200
pecanuts 100 gr 150gr
Total weight : 1575

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NOUGAT COCONUT MONTELIMAR
Crushed nougat montelimar 150 gr 150gr
Shredded coconut 100 gr 100gr
Total: 1525
SL NO : 39
MILK GIANDUJA PEANUT
Gianduja milk 1200 gr 1200gr
Peanut butter 400 gr 400gr
Peanuts roasted 700 gr 700gr
Total: 4950
SL NO : 40
DRAGEE`S –CHOCOLATE HAZELNUTS
Hazelnuts whole roasted 2000 gr 2000gr
Sugar 600 gr 600gr
Cinnamon powder 40 gr 40gr
Water 200 gr 200gr
Dark chocolate 2000 gr 2000gr
Milk chocolate 2000 gr 2000gr
Cocoa powder -
Total weight : 6640

SL NO : 41
DRAGEE`S –CHOCOLATE ALMONDS
Almonds whole roasted 2000 gr 2000gr
Sugar 600 gr 600gr
Water 100 gr 100gr
Total weight : 6640

SL NO : 42
HOME MADE SALTED PRALINE
Brown sugar 2100 gr 2100gr
Sugar 3500 gr 3500gr
Water 1540 gr 1540gr
Almonds 2520 gr 2520gr
Hazelnuts 2800 gr 2800gr
Caramel chocolate 2700 gr 2700gr
Coconut shredded 1750 gr 1750gr
salt 70 gr 70gr
Total weight : 20480

SL NO : 43
CRISPY RICE GINGER

Praline home made 2000 gr 2000gr
Ginger candied 350 gr 350gr
Ginger powder 80 gr 80gr
Chocolate milk caramel 200 gr 200gr
*dark chocolate shells Total weight : 4180

SL NO : 44
PEANUT BUTTER PRALINE
Peanut butter 700 gr 700gr

Peanuts roasted 600 gr 600gr
*dark chocolate shells Total weight : 2120

SL NO : 45
NOUGATINI
White fondant 514 gr 514gr

Almond chopped 257 gr 257gr
*milk chocolate shells Total weight : 1114

SL NO : 46
SPECULOUS
Speculous cream 3000 gr 3000gr

Speculous biscuit lotus powder 150 gr 150gr
* Dark chocolate shells Total weight : 5050

SL NO : 47
LEMON GANACHE
Lemon zests 75 gr 75gr
lime juice 400 gr 400gr

Sugar 70 gr 70gr
Pectin ruban jaune 10 gr 10gr
White chocolate 1000 gr 1000gr
Butter 135 gr 135gr
Total weight : 2195
Mix together the sugar with the pectin.

Pour in the lemon juice and lemon zest until boiling.
Boil separately the cream and with invert sugar trimoline and the sorbitol powder.
Pour in the melted white chocolate and cacao butter, beat until you have nice emulsion.
Add the lemon zest and juice, at 40*c.
Stir in the creamed butter and mix all together, to have a fine texture.
SL NO : 48
PEARS
Williams pear puree 150 gr 150gr
Sancho peppercorns 2 gr 2gr

Lemon juice 5 ml 5ml
Yellow pectin 9 gr 9gr
Sugar divided 140 gr 140gr
Isomalt 65 gr 65gr
Glucose syrup 65 gr 65gr
Total weight : 436

Dark chocolate shells
In a saucepan, heat the pear puree to 50*c, whisking constantly.

Add the sancho peppercorns, remove from the heat, and let infuse for 30mins.
Strain the puree through a fine mesh sieve.
Return the puree to the saucepan, add the lemon juice and heat to 70*c, whisking constantly.
Combine the pectin with 30g of the sugar in a bowl, whisk in to puree, and bring to a boil.
Whisk in the isomalt, glucose syrup, and remaining sugar and boil for 2 mins over medium heat.
Whisk in the pear brandy and let cool to 28*c
Process with a immersion blender to obtain a smooth jelly.
SL NO : 49
JASMINE
Single cream35% 520 gr 520gr
Loose leaf jasmine tea 20 gr 20gr

Invert sugar 60 gr 60gr
Milk chocolate 40% 170 gr 170gr
Butter 150 gr 150gr
Jasmine essence 1 ml 1ml
Total weight : 1160

Dark chocolate shells
Heat the cream in a saucepan. Remove from the heat, add the tea and let infuse for 15 mins. Strain
the cream through a fine mesh sieve to remove the tea leaves.
Return the infused cream to saucepan, add the invert sugar and sorbitol powder, and begin heating
to 35*c.
Meanwhile, melt the coverture chocolate together in a bowl over a saucepan of barely simmering
water.
When the cream mixture reaches 35*c, pour it over melted chocolate.
Whisk until well blended, then add the butter and jasmine essence.
Process with a immersion blender to obtain a smooth ganaches.
Let the ganache cool to 28*c, fill in the dark chocolate shells56%
SL NO : 50
FRUIT AND MOLDED CHOCOLATE BARRES (LADERACH STYLE)
Dark coverture 300 gr 300gr
Egg white 50 gr 50gr

Raw almonds skin on 75 gr 75gr
Raw hazelnuts skin on 75 gr 75gr
Raw pine nuts 75 gr 75gr
Fleur de sel 1 gr 1gr
Shelled unsalted pistachios 75 gr 75gr
Candied oranges diced 75 gr 75gr
Total weight : 800
Preheat the oven to 150*c and place the silicon on baking sheet.
In a large bowl whisk the egg white to soft peaks.
Add the almonds, hazelnuts, pine nuts, and flue de sel and stir to coat evenly.
Spread the mixture across the baking mat in an even layer and bake until dry and toasted about
15mins, watching closely to avoid burning.
Let cool completely and transfer to a bowl.
Temper the dark coverture, pipe the chocolate in to the mould fill into the top.
SL NO : 51
MACADAMIA - MANDARIN
Mandarin orange juice 130 ml 130gr

Butter 140 gr 140gr
Whole macadamia nuts 100 gr 100
Milk chocolate shells Total weight : 850
Heat the mandarin orange juice to a simmer in a saucepan. In other saucepan combine glucose
syrup with 100g of the sugar and caramelise lightly. Carefully deglaze the caramel with the hot
juice, stirring until smooth.
Weight the caramel and mix in water if necessary to make the total weight 280g.
Stir in the sorbitol powder and let cool 35*c.
Meanwhile, melt the milk and dark coverture chocolate together in a bowl over a saucepan of
barely simmering water.
Stir in the cocoa butter. When the caramel mixture has cool to 45*c, pour it over the melted
chocolate.
Add the butter. Process with the emulsion blender to obtain smooth ganache.
Add the mandarin liquid and process until well blended.
Let the ganache cool to 28*c spoon in to the pastry bag, and spin off the tip.
Pipe the ganache in to the chocolate shells filling them two thirds full.
In a saucepan, caramel the remaining sugar over very low heat, add the macadamia nuts,
And stir until thoroughly coated. Pour the caramelised nuts on to a sheet of butter paper, separate,
and let it cool, then cut each one in half. Gently nestle half macadamia nuts in to the ganache in
chocolate shells set for 12hr.
SL NO : 52
PASSION FRUIT
Passion fruit pulp 500 ml 500gr
Sugar 450 gr 450gr

Butter 150 gr 150gr
Total weight : 1595

Milk chocolate shells
In a saucepan, heat the passion fruit puree, sugar, and glucose to 105*c.
Remove from the heat and let cool to 60*c.
Melt the chocolate in a bowl over a saucepan of barely simmering water to 35*c.
Pour the fruit and sugar mixture over a melted chocolate.
Process with the immersion blender until smooth.
Let the ganache cool to 28*c,
SL NO : 53
RED CURRANT
Red currant 500 ml 500gr
Sugar 450 gr 450gr

Butter 150 gr 150gr
Total weight : 1595

In a saucepan, heat the red currant, sugar, and glucose to 105*c.

SL NO : 54
APRICOT
Apricot puree 500 ml 500gr
Sugar 450 gr 450gr

Butter 150 gr 150gr
Total weight : 1595

In a saucepan, heat the apricot puree, sugar, and glucose to 105*c.

SL NO : 55
TROPICAL
Banana puree 180 ml 180gr
Pine apple puree 90 gr 90gr

Sugar 150 gr 150gr
Milk coverture 40% 320 gr 320gr
Dark coverture 66% (cacao barry mexique) 130 gr 130gr
Butter 270 gr 270gr
dark chocolate shells Total weight : 1450
In a saucepan, heat the banana, pineapple puree to a simmer.

In a separate saucepan, caramelise the glucose and sugar.
Carefully deglaze the caramel with the hot puree mixture, stiriing until smooth.
Weight the fruit caramel mixture and mix in water, if necessary to make a total weight of 200g.
Stir in the sorbitol powder and let cool to 35*c .
Mean while, melt the milk and dark chocolate together in a bowl over a saucepan of barely
simmering water.
Stir in the cocoa butter.
When the fruit caramel mixture has cooled to 35*c, pour it over the melted chocolate.
Add the butter and process with the immersion blender to obtain a smooth ganache.
Let the ganache to cool 28*c fill in the mould.
SL NO : 56
LEMON PRALINE

Lemon zest (organic) 4 pcs 4pcs
Almond praline 1300 gr 1300gr
Total weight : 1560

Enrobe with milk chocolate
Place the confectionery frame on the silicon baking mat.

Melt the cocoa butter and the milk coverture chocolate together in a bowl over a pan of barely
simmering water.
Combine the lemon zest and almond praline in a heat proof bowl and pour in the melted chocolate
mixture.
Stir until well blended.
When the mixture cool to 28*c, ppour it into the confectionery frame and let set for 1 hr in a cool
place.
SL NO : 57
APRICOT- PASSION FRUIT
Ingredients / Recipes/apricot jelly Quantity Unit Weight
Yellow pectin 9 gr 9gr
Lemon juice 6 ml 6ml

Total weight : 800
Place the confectionery frame on silicon baking mat. Combine the pectin with 50g of the sugar un a bowl.
In a saucepan, heat the apricot puree in 40*c whisking constantly. Whisk in the pectin sugar mixture and
bring to a boil
still whisking. Whisk in the glucose syrup followed by the remaining sugar in two or three stages, keeping
The mixture at a boil. Heat to 106*c then incorporate the lemon juice.
Carefully pour in to the confectionery frame and let cool completely
Ingredients / Recipes/passion fruit ganache Quantity Unit Weight
Milk chocolate 40% (valrohna jivara) 750 gr 750gr
Invert sugar trimoline 150 gr 150gr
Butter 225 gr 225gr

Total weight : 1845
Combine the chocolate in a large, heat proof bowl. In a saucepan bring the passion fruit to a boil
with the inverted sugar and sorbitol powder. Carefully pour the hot mixture over the chocolate and
stir with a spatula to make smooth ganache. When the ganache has cooled to 35c add the butter
and stir until smooth. Spread the ganache over the apricot fruit jelly in the confectionery frame, let
set for 12 hrs.
Enrobe with milk chocolate 40%

SL NO : 58
HONEY- ORANGE
Chestnut honey 170 gr 170gr

Fluer de sel 2 gr 2gr
Finely grated orange zest 10 gr 10gr
Dark coverture 66% 450 gr 450gr
Butter 80 gr 80gr
Enrobe with dark chocolate 56% Total weight : 1402

In a saucepan heat the cream, honey, fleur de sel, orange zest, sorbitol powder, and glucose syrup
to 35*c.
Meanwhile, melt the milk and dark coverture chocolate and the cocoa butter together in a bowl
over a saucepan of barely simmering water.
When the chocolate mixture reach 35*C, pour in the hot cream mixture.
Process with the immersion blender to obtain a smooth ganache.
Add the butter and process until smooth.
Pour the ganache in to confectionery frame let set for 12hr
SL NO : 59
PISTACHIO
Ingredients / Recipes/almond-pistachio paste Quantity Unit Weight
Almond marzipan 33% 600 gr 600gr
Total weight : 670gr
In a bowl, mix the marzipan and pistachio paste together with a spatula until smooth with a rolling
pin, roll out the almond pistachio paste on the silicon mat to a 14 inch
36cm sqr and put the confectionery frame on top so the paste in the frame.
Ingredients / Recipes/pistachio ganache Quantity Unit Weight

Dark chocolate 66% (valrohna caraibe) 355 gr 355gr
Butter 80 gr 80gr
Kirsch 10 ml 10ml
Total weight: 840

in a saucepan, bring the cream to a boil with the invert sugar.
Stir in the sorbitol powder and pistachio paste and return to a boil.
Pour the hot cream mixture over the chocolate in a heat proof bowl.
Process with the immersion blender to make a smooth ganache.
When the ganache cools to 35*c, add the butter and kirsch and process until smooth.
Let the ganache cool to 20*c then pour in to the confectionery frame over the almond pistachio
paste. Let set 12hrs.
Enrobe with dark chocolate 56%

SL NO : 60
LEMON- BASIL
Lemon puree 60 gr 60gr

Grated lemon zest 15 gr 15gr
Basil leaves chopped 15 pcs 15pcs
Dark coverture 66% (cacao barry mexique) 400 gr 400gr
Butter 55 gr 55gr

In a saucepan, heat the cream to 40*c with the lemon puree.
Stir in the lemon zest and basil leaves, remove from the heat and let infuse for 15 min.
Strain the cream through a fine mesh sieve, return it to the saucepan, and reheat to 35*c, stir in the
invert sugar, glucose syrup, and sorbitol powder.
Meanwhile melt the coverture chocolate with the cocoa butter in a bowl over a saucepan of barely
simmering water to 35*c.
Pour in the hot cream mixture.
Process with the immersion blender to obtain a smooth ganache.
Add the butter to process until smooth.
Pour the ganache in to the confectionery frame and let set for 12hr.
SL NO : 61
SALTED CARAMEL
Glucose syrup 60DE 70 gr 70gr
Superfine sugar 150 gr 150gr

Fleur de sel 5 gr 5gr
Milk coverture chocolate 380 gr 380gr
Dark coverture chocolate 56% 180 gr 180gr
Cacao paste 120 gr 120gr

Heat the glucose syrup and sugar in a saucepan until the sugar melts and the syrup is a deep
caramel colour.
In a separate saucepan bring the cream to a boil with the sorbitol and fleur de sel.
Gradually pour the hot cream in to the caramel to deglaze it, stirring constantly with a heat proof
spatula.
Weigh the caramel and mix in water, if necessary to make the total weigh 680g.
Let cool to 35*c.
Meanwhile melt the chocolate in a bowl over a saucepan of barely simmering water 35*c.
Pour the hot caramel in to the melted chocolate and process with the immersion blender to make a
smooth ganache.
Add the cacao paste and cocoa butter, and process until smooth pour in to the confectionery frame
and let set for 12hr
SL NO : 62
GIANDUJA BASE DARK
Hazelnut skinned 500 gr 500gr
Confectioner sugar 500 gr 500gr
Dark chocolate 63% melted 500 gr 500gr
GIANDUJA BASE MILK

Hazelnuts skinned 500 gr 500gr
Confectioners sugar 450 gr 450gr
Milk chocolate 40% melted 500 gr 500gr
GIANDUJA BASE WHITE

Hazelnuts skinned 500 gr 500gr
White chocolate melted 450 gr 450gr
CARAMALIZED GIANDUJA, TRADITIONAL RECIPE
Almonds whole 150 gr 150gr
Hazelnuts whole skinned 150 gr 150gr
sugar 300 gr 300gr
Water 100 gr 100gr

SL NO : 63
BRANCHES
Skinned almonds 42 gr 42gr

Caramelized gianduja 15 gr 15gr
In bowl combine the gianduja and the almond mixture.

Using 13mm round tip, pipe the logs the length of parchment paper lined sheet pan.
Let set overnight at room temperature.
Cut in to 32mm 1 ¼ pieces.
SL NO : 64
HONEY NOUGAT
Sliced almonds 75 gr 75gr

Honey 150 gr 150gr
Glucose 15 gr 15gr
Gianduja base 500 gr 500gr
Enrobe with milk chocolate 40% Total weight : 890
Combine the cream, honey, and glucose and cook to 120*c.

When the honey mixture reaches the proper temperature, stir in the almonds.
Using an offset spatula, spread the nougat on parchment paper in to 6 ½ x 10 in/ 165 x 250 mm
rectangle.
Let cool to room temperature.
Cut into ¾ - in/15-mm wide strips.
If necessary, place the gianduja in the oven to warm it to a piping consistency.
Using a 9/16 – in /14-mm round piping tip, pipe the gianduja down the length of the nougat strip.
Cut each strips into 1 in/25mm segments.
SL NO : 65
GERMAN MARZIPAN
Ingredients / Recipes/RAW MASS Quantity Unit Weight
Almond whole fresh 300 gr 300gr
Simple syrup 45-90 gr 45-90gr

Total weight : 495-540 gr
Ingredients / Recipes/GERMAN MARZIPAN Quantity Unit Weight
Raw mass 500 gr 500gr

Total weight : 1000 gr
1 - If using fresh almonds , blanch the almonds in boiling water for 3 minutes, then drain.
Press on the almonds to remove the skin. dry the skinned almonds. if using dry sliced
Almonds, soak in boiling water for 3 minutes, shock the almonds in cold water and let
Soak for 30 minutes in cold water, drain, and dry
2 - Combine the almonds and sugar in a food processor and grind to coarse consistency.
Be careful not to grind the mixture too fine, as this may cause lumps to form during the
Roasting process, making it difficult for the water to evaporate
3 - Place the sugar almond mixture in a bowl set over a water bath and bring the water
To a boil. stir the mixture constantly. The process is completed once the mass appears
Dry and release from the rim of the bowl.
4 - Empty the mass immediately onto a cold marble or sheet pan. flatten the mass to cool
It quickly and guarantee a rich white colour.(if the mass is not pressed flat and thin, the
Remaining heat may burn the mass or make it yellowish)
5 - return the mixture to the food processor and add the simple syrup. The amount of liquid
To be added depends on how finely the almonds have been processed. the dryer and finer
The almonds, the more liquid will be needed. the amount of liquid to be added can range
Anywhere between 10 and 20 percent of the total weight of the mixture(for every 100gm of the
Almond mixture add to 20g syrup).process the mixture until the mass can hold its own shape.
For a better binding of the mass, 50 percent of the syrup can be replaced with glucose.
6 - this mixture is called the raw mass. In order to finish and create marzipan, one part sugar
Must still be added
7 – to create the german marzipan, combine the raw mass and the confectioners sugar in a bowl
And mix well. Empty the marzipan onto a slipat and knead until the marzipan comes together
And holds together
8 – use immediately or store in an airtight container in a cool, dark place.
SL NO : 66
APRICOT PRALINES
Milk couverture 37% 200 gr 200gr
Glucose 30 gr 30gr
Apple pectin 9 gr 9gr
Sugar 40 gr 40gr
Lemon juice 40 gr 40gr
Butter 60 gr 60gr
brandy 60 gr 60gr

Colored cocoa butter and/or coverture for decoration
1 – prepare 4 molds with twenty-four 11gr cavities or 3 molds with thirty-two 11gr cavities with the
desired colors of cocoa butter or couverture
2 – cast the molds with the milk couverture.
3 – in a medium pot, combine the apricot puree and glucose and bring to a boil over medium heat
4 – whisk together the pectin and sugar and add to the apricot puree mixture.
5 – whisk in the lemon juice.
6 – pour the hot puree mixture over the chopped couverture, and set aside undisturbed for 1 minutes
7 – using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles
to make an emulsion
8 – cool to 34.5*c
9 – blend in the butter and brandy using an immersion blender. Cover with plastic wrap and let it cool
10 – when the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in
the tip and pipe into the prepared molds. let set overnight at room temperature
11 – once the filling has completely set, cap with milk couverture. Place in the refrigerator for 3-5 mnts
12 – tap the molds on the table to release the chocolates
13 – store in an airtight container at 16.1*c in a dark dry place
SL NO : 67
COCONUT RUM PRALINES

Colour cocoa butter and/or coverture As needed
White coverture, tempered for casting and 200 gr 200gr

chapping
Ingredients / Recipes/coconut rum ganache Quantity Unit Weight
Heavy cream 150 gr 150gr

Glucose 13 gr 13gr
Butter 13 gr 13gr
Coconut –flavoured rum 15 gr 15gr
Ingredients / Recipes/white ganache Quantity Unit Weight
Coconut puree 150 gr 150gr
White coverture 250 gr 250gr
Coconut flakes 43 gr 43gr

Coconut flavoured rum 35 gr 35gr
1 – prepare 4 moulds with twenty-four 11gm cavities or 3 moulds with thirty-two 11gm cavities with the
desired cocoa butter or coverture
2 - cast the moulds with the white coverture.
3 – to make the coconut rum ganache : in a medium pot , combine the cream and glucose and bring
to a boil over medium heat
4 – combine the chopped dark and milk coverture. Pour the hot cream mixture over the couverture
mixture, and set aside undisturbed for 1 minute.
SL NO : 67
5 – using a spatula, stir in small circles starting in the center of the bow, the gradually in wider circles
to make an emulsion
6 - cool the ganache to 34.5*c
7 - blend in the butter and rum using an immersion blender. Cover with plastic wrap and let cool 31.1*c
8 - when the ganache reaches the proper temperature, pipe into the prepared moulds using a pastry
bag with a small hole cut in the tip. Only fill the moulds halfway up, leaving enough room for the
white ganache. Set aside at room temperature
9 – to make the white ganache : in a medium pot, combine the coconut puree and invert sugar and
bring to a boil over medium heat
10 – combine the chopped white coverture and the coconut flakes. Pour the hot puree mixture over
the coverture mixture, and set aside undisturbed for 1 minutes.
11 – using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles
to make an emulsion
12 – cool to 34.5*c
13 – blend in the rum using an immersion blender. Cover with plastic wrap and let cool to 31*c
14 – when the ganache reaches the proper temperature, pipe into the moulds on top of the coconut
rum ganache, using a pastry bag with a small hole cut in the tip. let set overnight at room temperature
15 - once the ganache has completely set, cap with white coverture. place in the refrigerator for
3 to 5 minutes to set
16 - tap the moulds on the table to release the chocolates
17 - store in an airtight container at 57* to 13.9* to 16.1* c in a dark dry place
SL NO : 68
KEY LIME PRALINES
Ingredients / Recipes/CRAKER CRUST SQUARES Quantity Unit Weight
Milk couverture 37% 30 gr 30gr

Feuilletine or corn flakes 45 gr 45gr
Butter 3 gr 3gr
Ingredients / Recipes/key lime ganache Quantity Unit Weight

Colored cocoa butter As needed
sugar 145 gr 145gr
pectin 2.2 gr 2.2gr
butter 125 gr 125gr
Cocoa butter melted 13 gr 13
Key lime juice 90 gr 90gr
Grated lime zest 2.5 gr 2.5gr
12 In a medium pot, bring the cream , butter, and sugar

1 Melt the couverture and cocoa butter separately, then -pectin mixture to a boil over medium heat.
combine and stir to mix well 13 Combine the invert sugar and chopped couverture
2 Mix in the feuilletin flakes thoroughly pour the hot cream mixture over the couverture mixture,
3 Add the liquid cocoa butter and mix in with a spatula and stir lightly incorporate into a smooth mixture
but do not allow to cool the mixture should be 33.3*c 14 Add the melted cocoa butter
4 Spread the mixture using an offset spatula between 15 Stir in the key lime juice and lime zest. Cover with plastic
the metal bars on top of the acetate sheet wrap and let cool to 28.9*c
5 Using a plastic roller roll the mixture to an even smooth 16 When the mixture reaches the proper temperature, place
layer. let se for 5 to 10 minutes, in a pastry bag with a small hole cut in the tip and pipe into
6 Using knife cut the crust away from the bars remove the bars the prepared molds leaving enough room for the crust
7 Use a rolling cutter to create in 15mm sqr. Remove any excess 17 Place one cracker on top of the piped ganache in each cavity
8 Place the crackers in the refrigerator for about 5 minutes let set overnight at room temperature
9 For the ganache and praline: prepare 4 molds with twenty-four 18 Once the ganache has completely set, cap with white coverture
11g cavities or 3 molds with thirty-two 11g cavities with cocoa place in the refrigerator for 3 – 5 minutes to set
butter or covertures as desired. 19 Tap the molds on the table to release the chocolate
10 Cats the molds with the white couverture 20 Store in an airtight container at 57* to 61*F/13.9* TO 16.1*C
11 Combine the pectin and the sugar and stir together to prevent lumps IN A DARK, DRY PLACE
SL NO : 69
MACADAMIA PRALINES
Colored cocoa butter and/or coverture As needed
Milk coverture 37% tempered 200 gr 200gr
Salt 3 gr 3gr
Glucose 35 gr 35gr
Vanilla bean 3 gr 3gr
Macadamia paste 160 gr 160gr
Milk couverture 37% chopped or coin 300 gr 300gr
Cocoa butter melted 45 gr 45gr
1 Prepare 4 mold with twenty-four 11g cavities or 3 molds with thirty-two 11g cavities with colored cocoa
butter or couverture as desired.
2 Cast the molds with the milk couverture.
3 Combine the cream, salt, and glucose in a medium pot. Split the vanilla bean, scrape the seeds, add the pot
and seeds to the cream and bring to a boil over medium heat
4 Combine the invert sugar macadamia paste and chopped milk coverture. Strain the hot cream mixture in to
the couverture mixture, and set aside undisturbed for 1 minutes
5 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create emulsion
6 Cool to 34.5*c add the melted cocoa butter and stir to combine. Cover with plastic wrap and let to cool 31.1*c
7 When the mixture reaches 31.1*c place in a pastry bag with a small hole cut in the tip and pipe in to the
prepared molds. Let set overnight at room temperature
8 Once the ganache has completely set cap with milk couverture place in the refrigerator 3-5 minutes
9 Tap the molds on the table to release the chocolate
10 Store in an airtight container
SL NO : 70
MINT PRALINES
Ingredients / Recipes/mint cracker crust Quantity Unit Weight
Dark couverture 63% tempered 30 gr 30gr
Feuilletine or corn flakes 45 gr 45gr
butter 3 gr 3gr
Ingredients / Recipes/mint ganache Quantity Unit Weight
Colored cocoa butter and/or couverture As needed
Dark couverture 63% for casting and capping 190 gr 190gr

glucose 70 gr 70gr
White couverture chopped or coins 440 gr 440gr
Cocoa butter melted 43 gr 43gr
Mint oil 1.4 gr 1.4gr

Total weight : 1147.4 gr
1 Melt the couverture and cocoa butter separately, then combine 11 In a medium pot, combine the glucose and cream and bring to a boil
And stir to mix well over medium heat
2 Mix in the feuilletine flakes thoroughly 12 Pour the hot cream mixture over the chopped couverture and set
3 Add the liquid cocoa butter mix by with spatula but do not allow aside undisturbed for 1 mnts
to cool. the mixture should be at 33.3*c 13 Using a spatula stir in small circles starting In the center of the bowl
4 Spread the mixture using an offset spatula between the metal then gradually in wider circles to create an emulsion
bars on top of the acetate sheet 14 Blend in the melted cocoa butter using an immersion blender
5 Using a plastic roller roll the mixture to an even, smooth layer 15 Add the mint oil and blend until combined. cover with plastic wrap
let set for 5-10 mnts. Until it is partially set but cut cleanly and let cool to 31.1*c
6 Using knife cut the crust away from the bars .remove the bars 16 When the mixture reaches the proper temperature, place in a pastry
7 Use a rolling cutter to create 15mm sqr. remove any excess pieces bag with small hole cut in the tip and pipe into the prepared molds ,
8 Place the cracker in the refrigerator for 5 mnts to set completely leaving enough room for the crust as well as capping
9 For the mint ganache: prepare 4 mold with twenty-four 11g cavities 17 Place one cracker on top of the piped ganache in each cavity. let set
or 3 molds with thirty-two 11g cavities with colored cocoa butter over night at room temperature
or couverture as desired 18 Once the ganache has completely set, cap with dark couverture place
10 Cast the molds with the dark couverture. in the refrigerator for 3-5 mnts
19 Tap the molds on the table to release the chocolate
20 Store in an airtight container at 57* to 61*F/13.9* TO 16.1*C
in a dark , dry place
SL NO : 71
EXOTIC CURRY PRALINES
Dark couverture 63% tempered 200 gr 200gr
Curry powder 0.5 gr 0.5gr
Mango puree 50 gr 50gr
Coconut puree 90 gr 90gr
Invert sugar trimoline 50 gr 50gr
Butter 40 gr 40gr
Cast the mold with dark coverture.

In a medium pot, combine the cream, curry powder, passion fruit puree, mango puree, and coconut
puree and bring to a boil on medium heat.
Combine the chopped milk chocolate and invert sugar.
Pour the hot mixture over the chocolate mixture and set a side undisturbed for 1 min.
Using a spatula, stir in the small circles in the centre of the bowl, then gradually in wider circles, to
make an emulsion.
Cool the ganache to 35*c. and blend in the butter using a immersion blender. Cover with plastic
wrap and let cool to 31*c
When the mixture reaches proper temperature, place in a plastic bag with a small hole cut in the tip
and pipe in to prepared moulds. Cool for 5 minutes in the refrigerator.
Let set over night in room temperature.
Once the ganache has completely set, cap with the dark chocolate. Place in the refrigerator foe 3 to
5 mints to set.
SL NO : 72
RASPBERRY ORANGE PRALINES
Ingredients / Recipes/RASPBERRY COULIS Quantity Unit Weight
Sugar, for the puree 50 gr 50gr
Glucose 30 gr 30gr
pectin 9 gr 9gr
Sugar, for the pectin 15 gr 15gr
Ingredients / Recipes/orange ganache Quantity Unit Weight
Orange juice 200 gr 200gr
Grated orange zest 2 gr 2gr
Glucose 27 gr 27gr
Butter 30 gr 30gr

1. Cast the mould with the dark chocolate. 7.For the orange ganache: place the orange
2. For the raspberry coulis: in a medium pot, juice in a pot over medium heat and reduce
combine the raspberry puree, 50g sugar, by half, until the final weight is 165g
and glucose and bring to boil over 8. Add the cream, orange zest, and glucose
medium heat. to the reduced orange juice and return to
3. Combine the pectin and the 15g sugar boil.
and add to the puree, then add the lemon 9. Combine the invert sugar and dark
juice. chocolate. Pour the hot mixture over the
4. Boil for 3mins or until the mixture coats chocolate mixture.
the back of spatula. Mix gradually and cool to 34*c
5. Cool to 31*c 10.Blend in butter using immersion blender
6. Fill in the moulds only one-third full. 11. Fill in the mould on top raspberry couli.
Let set over night at room temperature.
SL NO : 73
SALTED CARAMEL PRALINE
Almonds whole 50 gr 50gr
Glucose 70 gr 70gr
sugar 280 gr 280gr
Butter 70 gr 70gr
Maldon sea salt 1.3 gr 1.3gr
1. Coarsely chop the almonds in a food processor. Remove and place in a bowl, roast until
brown.
2. Cast the mold with the dark chocolate. Immediately after casting, divide the almonds among
the cavities evenly, before the chocolate has completely crystalized so that nuts adhere to
shells.
3. Using a pastry bag, cover the nuts with a small amount of dark chocolate.
4. Place the cream in a pot. Split the vanilla bean, scape out the seeds and add the pod and
seeds to the cream. Bring to a boil over medium heat. Remove from the heat and keep
warm.
5. In a copper pot( if possible), warm the glucose over medium heat until it becomes soft and
liquid.
6. Add the sugar in small batches, stirring constantly, to caramelize.
7. Once the sugar is fully caramelized and dissolved, slowly strain the cream in to the sugar
mixture. Cook to 110*c then remove from the heat and let cool.
8. When the mixture is cooled to 3303*c. blend in the butter using a immersion blender. Fold in
sea salt. Cover with a plastic wrap an let cool to 31*c.
9. Fill in the moulds, keep over night at room temperature.
SL NO : 74
YUZU – GINGER PRALINES
Ginger chopped (fresh) 40 gr 40gr
Honey 75 gr 75gr
Yuzu juice 75 gr 75gr
Butter 37 gr 37gr
1. Cast the molds with white chocolate.

2. In a medium pot, combine the cream and ginger and bring to a boil. Remove from the heat
and cover immediately with plastic wrap. Let sit for 30mins to infuse.
3. Strain out the ginger and add additional cream as needed to bring the total amount back to
250g. Return the cream to a boil.
4. Combine the milk and dark chocolate and the honey. Pour the hot cream over the chocolate
mixture, and set a side undisturbed for 1 min.
5. Mix gradually, cool to 34.5*c. blend in the yuzu and butter with a immersion blender.
6. Cool to 31.1*c.
7. Fill in to the molds, let set overnight.
SL NO : 75
CINNAMON FRAMED PRALINES
Cinnamon sticks 55 gr 55gr
Butter 55 gr 55gr
1. In a medium pot, bring the cream and cinnamon sticks to a boil over medium heat.
2. Remove from the heat, immediately cover with plastic wrap, and let steep for 10 minutes.
3. Strain to remove cinnamon sticks, and cream as needed to return the total amount to 220g.
4. Return the cream to heat and bring to boil again.
5. Combine the invert sugar and milk chocolate. Pour the hot cream over the chocolate mixture,
and set aside for undisturbed for 1 min.
6. Using a spatula gradually mix to create ganache.
7. Add the melted cocoa butter to make a shinny ganache. Cool to 33.3*c.
8. Blend in the butter using immersion blender.
9. Spread the ganache in to prepared acrylic frame, and let set overnight at room temperature.
10. Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar
cutter and cut into 7/8 in /22 mm sqr.
11. Transfer the pieces in to parchment paper and let them rest for 2 hrs in room temperature to
form a crust before finishing.
12. After finish coating store in an airtight container at 13.9 – 16.1*c dark dry place.
SL NO : 76
KUMQUAT- PASSION FRUIT FRAMED PRALINES
Kumquat puree 115 gr 115gr
Milk chocolate 40% half melted 200 gr 200gr
Dark chocolate 63% half melted 200 gr 200gr

1. In a medium pot, bring the cream, kumquat puree, and passion fruit puree to a boil over
medium heat.
2. Combine the invert sugar and milk and the dark chocolate. Pour the hot cream over the
chocolate mixture, and set aside for undisturbed for 1 minute.
3. Mix with a immersion blender to create a smooth, shinny ganache.
4. Spread the ganache in the prepared acrylic frame and allow to set overnight at room
temperature.
5. Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on guitar
cutter and cut into pieces and let them set for 2 hours.
6. enrobe with dark chocolate and store in cool and dry place 13.9 – 16.1*c
SL NO : 77
KUSMI BLACK TEA FRAMED PRALINES
Kusmi black tea 12 gr 12gr
Glucose 45 gr 45gr
Butter 60 gr 60gr
1. In a medium pot, bring the cream and kusmi tea to a boil over medium heat.
2. Once the cream comes to a boil, remove it from the heat and immediately cover with plstic
wrap. Let steep for 12 minutes.
3. Strain to remove the tea, and add cream as needed to return the total amount to 230g. Add
the glucose to the cream and return to a boil.
4. Combine the invert sugar and the dark and milk chocolates. Pour the hot cream mixture over
the chocolate mixture, and set aside for undisturbed for 1min.
5. Gradually mix with spatula to create emulsion and cool to 33.3*c.
6. Blend in the butter using a immersion blender.
7. Spread the ganache in a prepared frame and let set over night.
8. Cut in to pieces and enrobe with dark choclate.
SL NO : 78
LEMON- THYME FRAMED PRALINES
Fresh thyme leaves 4 gr 4gr
Cocoa butter, melted 33 gr 33gr
Butter 55 gr 55gr
1. In a medium pot, bring the cream and kusmi tea to a boil over medium heat.
2. Once the cream comes to a boil, remove it from the heat and immediately cover with plastic
wrap. Let steep for 12 minutes.
3. Strain to remove the tea, and add cream as needed to return the total amount to 230g. Add
the glucose to the cream and return to a boil.
4. Combine the invert sugar and the dark and milk chocolates. Pour the hot cream mixture over
the chocolate mixture, and set aside for undisturbed for 1min.
5. Gradually mix with spatula to create emulsion and cool to 33.3*c.
6. Blend in the butter using a immersion blender.
7. Spread the ganache in a prepared frame and let set over night.
8. Cut in to pieces and enrobe with dark chocolate.
SL NO : 79
PALET d Or
Dark chocolate 72*c 390 gr 390gr
Butter 80 gr 80gr
1. Place the cream in a medium pot. Split the vanilla bean, scrape out the seeds, and add the
pod and seeds to the cream. Bring to a boil over medium heat.
2. Combine the 63% dark chocolate and invert sugar. Pour the hot cream over the chocolate
mixture, an set aside undisturbed for 1 min.
3. Using a spatula, stir in small circles to create a smooth ganache
4. Cool to 33.3*c. blend with butter with a immersion blender.
5. Spread the ganache in frame and allow to set overnight at room temperature.
6. Remove the frame and cut into pieces on a guitar cutter 7/8 in/22-mm squares.
7. Enrobe with dark chocolate 72%.
SL NO : 80
VANILLA PRALINES
Glucose 45 gr 45gr
White chocolate, melted 450 gr 450gr
Total weight :864 gr
1. Place the cream and glucose in a medium pot. Split the vanilla bean, scrape out the seeds,
and add the pod and seeds to the cream. Bring to a boil over medium heat.
2. Strain to remove the bean, and add the additional cream as needed to return the total
amount 310g. Return to boil.
3. Pour the hot cream over the white chocolate and set aside undisturbed for 1 minute.
4. Add the cocoa butter and use a spatula to stir in small circles starting in the center of the
bowl, then gradually stir in wider circles to form a smooth, shinny ganache.
5. Spread the ganache in the prepared frame, and let set overnight at room temperature.
6. Cut into pieces 7/8-in/22-mm squares and let set for two hours.
SL NO : 81
SPEARMINT PRALINES
Spearmint leaves 10 gr 10gr
Honey 43 gr 43gr
Butter 43 gr 43gr
White crème de menthe 11 gr 11gr
1. In a medium pot, bring the cream and mint to a boil over medium heat.
2. Once the cream has boiled, remove it from the heat, immediately cover with plastic wrap,
and let steep for 10 minutes.
3. Strain to remove the mint, and add additional cream as needed to return the total quantity to
290g. Add the honey and return the cream to a boil.
4. Combine milk and dark chocolate. Pour the hot cream mixture over the chocolate mixture,
and set aside undisturbed for 1 minute.
5. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider
circles to form a smooth, shinny ganache.
6. Cool to 33*c. blend in the butter and crème de menthe with an immersion blender.
7. Spread the ganache into frame and allow to set overnight at room temperature.
8. Cut into pieces let set for 2 hrs.
SL NO : 82
MILK, dark & white CHOCOLATE
TRUFFLES
Glucose 25 gr 25gr
Milk chocolate, 40% 375 gr 375gr
Butter 50 gr 50gr
Milk chocolate shells - - -
Ingredients / Recipes/dark Quantity Unit Weight
Glucose 30 gr 30gr
Butter 50 gr 50gr
Dark chocolate shells - - -
Ingredients / Recipes/white Quantity Unit Weight
Glucose 25 gr 30gr
White chocolate 375 gr 250gr
Butter 50 gr 50gr
White chocolate shells - - -
1. In a medium pot, combine the cream and glucose and bring to a boil over medium heat.
2. Pour the hot cream mixture over the chopped chocolate and set aside undisturbed for 1 minute.
3. Using a spatula, mix gradually in wider circles to form a ganache.
4. Cool the mixture 32.2*c. blend in the butter using a immersion blender.
5. Cover with a plastic wrap and let cool to 30*cc.
6. Pipe into shells and let set for overnight.
7. Use dipping fork to dip the truffles in the milk chocolate.
8. Before the coverture sets place the truffles in a cooling rack and roll in a z motion, using a dipping fork, to create
spikes. Let set at room temperature.
SL NO : 83
CARAMEL TRUFFLES
Sugar 150 gr 150gr
Honey 30 gr 30gr
Butter 42 gr 42gr
*milk chocolate truffle shells Total weight : 857gr
1. Warm the sugar in the oven at 204.4*c.

2. In a pot over a medium heat, warm the honey and melt the sugar in small batches until it
turns medium amber.
3. Place the cream in a separate pot. Split the vanilla bean, scrape out the seeds to the cream.
Bring to boil over medium heat.
4. Slowly strain the cream into the caramelized sugar and stir to combine.
5. Combine the chopped milk and dark coverture. Pour the hot caramel mixture over the
coverture, and set aside undisturbed for 1 minute.
6. Using a spatula, stir in small circles at first, then gradually in wider circles to farm a ganache.
7. Cool mixture to 3202*c blend in butter using immersion blender.
Cover with plastic wrap and let cool to 30*c.
SL NO : 84
LEMONGRASS TRUFFLES

PLUS AS
NEEDED
Lemon grass 150 gr 150gr

Butter 50 gr 50gr
Finishing powder/recipe Quantity Unit Weight
Cornstarch 50 gr 50gr
Citric acid 2.5 gr 2.5gr
*white chocolate truffle shells Total weight : 770gr
1. In a medium pot combine the cream and lemongrass and bring to boil over medium heat.
2. Once the cream has came to boil, remove from the heat and immediately cover with plastic.
3. Let steep for 10 minutes and strain the lemongrass.
4. Add additional cream as needed to return the quantity to 200g.
5. Return the cream to boil.
6. Combine invert sugar and chopped coverture. Pour the hot cream into coverture mixture.
And set a side undisturbed for 1 minute.
7. Then gradually mix with spatula to form a ganache.
8. Cool to 3202*c. blend with butter with an immersion blender for a smooth and shiny
ganache.
9. Cover with plastic wrap and cool to 30*c
SL NO : 85
PISTHACHIO TRUFFLES
Salt 2 gr 2gr
Glucose 30 gr 30gr
Butter 45 gr 45gr
*white chocolate truffle shells Total weight : 757gr
1. In a medium pot, combine the cream, salt, and glucose and bring to boil over medium heat.
2. Combine the pistachio paste, invert sugar, and chocolate. Pour the hot cream over the
mixture and set a side undisturbed for 1 minute.
3. Using a spatula mix gradually to form a ganache.
4. Cool to 32.2*c. blend in the butter and cocoa butter using a immersion blender. Cover with
plastic wrap and let cool to 30*c.
SL NO : 86
RASPBERRY TRUFFLES
Milk coverture 230 gr 125gr
Dark coverture 230 gr 250gr
Butter 90 gr 50gr
FINISHING POWDER/recipe - - -
Confectioner sugar 200
Raspberry powder 50
cornstarch 50
*dark chocolate truffle shells
1. In a medium pot, combine the cream, confectioner sugar, and raspberry puree and bring to
boil over medium heat.
2. Combine the milk and dark coverture and invert sugar. Pour the hot cream mixture over the
coverture mixture, and set a side undisturbed for 1 minute.
3. Using a spatula, stir in the small circles at first, then gradually in wider circles to form a
ganache.
4. Cool the mixture to 32.2*c. blend in the butter and lemon juice using a immersion blender.
5. Cover with plastic wrap and let cool to 31.1*c.
6. Pipe in to dark chocolate shells. Let set overnight.
SL NO : 87
STARWBERRY- MINT TRUFFLES

Plus additional
Mint leaves 8 gr 8gr
Strawberry puree 200 gr 200gr
Glucose 30 gr 30gr
Pectin 6 gr 6gr
Citric acid 2 gr 2gr

Butter 30 gr 30gr
Coco butter 25 gr 20gr
FINISHING POWDER/recipe - - -
Confectioner sugar 200 - -
Strawberry powder 50 - -
Cornstarch 50 - -
* milk chocolate truffle shells Total weight : 916gr

1. In a medium pot, combine cream and mint leaves and bring to boil over medium heat.
2. Once cr4eam has boiled, remove from the heat and immediately cover it with a plastic wrap.
3. Let steep for 10 minutes, then strain mint leaves.
4. Add additional cream as needed to return quantity 200g. Add the raspberry puree, strawberry
puree and glucose. Mix the confectioner sugar and pectin together and add cream to the mixture.
5. Whisk lemon juice and citric acid and return the mixture to boil.
6. Pour the hot cream over chopped chocolate and set aside undisturbed for 1 minute.
7. Gradually mix with spatula to form a ganache. Cool to 32.2*c
8. Blend in the butter and cocoa butter with a immersion blender to form a ganache.
9. Cover with plastic wrap and let cool to 30*c.

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Chocolatoo Rocher praline hazelnut

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Praline almond / Hazelnut 50% 700 gr 700gr

Cocoa butter 120 gr 120gr

Chocolate milk 823 100 gr 100gr

Total weight : 1220

CERESSA – Crispy Rice Orange

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Tintoretto filling 3000 gr 3000gr

Praline almond / hazelnut 50% 500 gr 500gr

Crispy rice coated white chocolate 600 gr 600gr

Total weight : 4130

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Tintoretto filling MILK 3000 gr 3000gr

Candied orange cubes 700 gr 700gr

Total weight : 3730

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Praline almond / hazelnut 50% 2000 gr 2000gr

Feuilletine 500 gr 500gr

Chocolate milk 823 250 gr 250gr

Total weight : 3050

Crystallize the milk chocolate and cacao butter at 30*c.

MOURII – CRISPY Rice

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Praline almond / hazelnut 50% 750 gr 750gr

Hazelnut paste 200 gr 200gr

Chocolate milk 823 250 gr 250gr

Cacao butter 200 gr 200gr

Crispy rice 225 gr 225gr

Feuilletine 100 gr 100gr

Total weight : 2490

Crystallize the milk chocolate and cacao butter at 30*c.

ARABICCA – COFFEE / PECANUTS

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Tintoretto filling coffee 3000 gr 3000gr

Pecanuts 600 gr 600gr

Total weight : 4000

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Tintoretto filling coconut 2000 gr 2000gr

Total weight : 2300

GANACHE DARK HUILA 65%

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight

Single cream 35% 500 gr 500gr

Inverted sugar trimoline 100 gr 100gr

Chocolate huila 675 gr 675gr

Total weight : 1425

GANACHE DARK MANJARI 64%

Created by : sandeep pasupuleti Date : 30/12/2021

Ingredients / Recipes Quantity Unit Weight