Chocolate On Fire
This is the special recipe of the WORLD CONFECTIONER OF THE YEAR 2015, Mr. Bernd Seifert from Germany.
For the UIBC Award Ceremony held during the UIBC Congress 2015 in Munich, Bernd offered these pralinés to all UIBC delegates and guests.
Chocolate on Fire
Aprox. 120 pieces of chocolate plissé cups
Herbs caramel filling
20 g glucose syrup
200 g sugar
100 g cream
120 g butter
Herbs essence
Preparation:
Melt the glucose syrup and add sugar little by little to make a clear caramel.
Deglaze by adding cream little by little and cook until reaching a smooth caramel.
Add little by litte butter and herbs essence.
When cooled, fill chocolate cups up to half. Close with a thin layer of lukewarm chocolate coating.
When served, fill the praliné with alcohol (min. 52%) and light it with a match. Immediately cover the fire with a small chocolate plate and eat right away.
