Ingredients:

• 150g Aldia Currant
• 150g Aldia Red Fruit
• 50g raspberry puree

Ingredients:

• 250g forest fruit puree
• 210g sugar
• 24g glucose syrup
• 240g Lubeca Milk intense 37%
• 60g Lubeca West Afrika 70% Dark Chocolate
• 62g butter

Method:

Forest Fruit Gel:

• Cut all ingredients into a smooth emulsion.

Forest Fruit Ganache:

• Boil the puree and glucose syrup.
• Mix in both Chocolate until smooth.
• Homogenize with butter and cool down.
• Spray the colored cocoa butter into the molds.
• Mold the pralines with Lubeca white chocolate 33%.
• Divide the gel and then the ganache into the molded pralines.
• Close the pralines with the Lubeca white chocolate 33%.
  Yield 100 pieces