PRALINE JERUK PURUT

Product type: 58% dark chocolate filled with kaffir lime ganache

1. Making Kaffir Lime Ganache

Preparation Method:
● Preparing the kaffir lime ganache ingredients:

1. Weigh all ingredients
2. Heat whipped cream, kaffir lime zest, and kaffir lime juice until hot (approximately 60°C)
3. Strain and pour the mixture into the white and milk chocolate, stir until homogeneous
4. Add butter and honey, mix until smooth using a hand mixer
5. Pour the mixture into a piping bag
6. Fill into the chocolate shell

● Molding Process:

1. Pour 58% dark chocolate into the mold
2. Tap the mold on the table to remove air bubbles
3. Pour the excess chocolate back into the bowl so a shell forms
4. Place in the refrigerator until the shell hardens
5. Fill the chocolate shell with ganache
6. Seal with 58% dark chocolate and refrigerate until set

Chocolate shell is made with 58% dark chocolate and decorated with gold powder.

BASIL PRALINE

Product type: 58% dark chocolate filled with basil ganache

1. Making Basil Ganache

Preparation Method:
● Preparing the basil ganache ingredients:

1. Weigh all ingredients
2. Heat whipped cream, glucose, and basil until boiling
3. Strain and mix with 58% dark chocolate
4. Add butter, stir until homogeneous
5. Mix with hand mixer, pour the mixture into a piping bag
6. Fill into the chocolate shell

● Molding Process:

1. Pour 58% dark chocolate into the mold
2. Tap the mold on the table to remove air bubbles
3. Pour the excess chocolate back into the bowl so a shell forms
4. Place in the refrigerator until the shell hardens
5. Fill the chocolate shell with ganache
6. Seal with 58% dark chocolate and refrigerate until set

Chocolate shell is made with 58% dark chocolate and decorated with gold powder splashes and green coloring.

PRALINE DUBAI CHOCOLATE

Product type: White chocolate filled with kunafa and pistachio paste

1. Making Dubai Chocolate Filling

Preparation Method:
● Preparing Dubai chocolate ingredients:

1. Weigh all ingredients
2. Melt butter and add chopped kunafa (about 1 cm pieces), mix well
3. Bake the kunafa at 140°C for 30 minutes
4. Mix salt, pistachio paste, white chocolate, and powdered sugar until homogeneous
5. Add baked kunafa into the mixture, stir until evenly mixed
6. Fill into the chocolate shell

● Molding Process:

1. Seal with 58% dark chocolate and refrigerate until set
   Chocolate shell is made with 58% dark chocolate and decorated with Dubai green coloring and gold powder.
2. Pour 58% dark chocolate into the mold
3. Tap the mold on the table to remove air bubbles
4. Pour the excess chocolate back into the bowl so a shell forms
5. Place in the refrigerator until the shell hardens
6. Fill the chocolate shell with ganache

The chocolate skin uses 58% dark chocolate and is then decorated with Dubai green and gold powder.