Ingredients:

• 300g Aldia Raspberry

Ingredients:

• 370g whipping cream
• 66g glucose syrup
• 270g Lubeca Milk intense 37%
• 260g Lubeca Ivory coast 55%
• 110g butter
• 15p red pepper

Method:

Ganache:

• Heat the cream with the red pepper to 40°C, let it rest for one hour.
• Heat the chocolate to 45°C.
• Heat the pepper cream to 50°C and pour it onto a sieve, add the glucose syrup to the cream.
• Mix everything together with a blender until you have a smooth ganache.
• Spray the colored cocoa butter into the molds.
• Mold the pralines with Lubeca Ivory coast 55%.
• Divide the Aldia Raspberry and then the ganache into the molded pralines.
• Close the pralines with the Lubeca Ivory coast 55%.
  Yield 100 pieces.