Wasabi Chocolate Praline

White Chocolate Wasabi Praline

The flavour and taste of wasabi is so distinctive, even though it has been tempered by the white chocolate, you will either love or hate this praline. Enjoy!

Ingredients

14gm Namida® 100% Pure Wasabi Powder
36gm cold water
White chocolate shells
100gm fresh cream
33gm Glucose
50gm butter – chopped and at room temperature
233 gm White Chocolate couverture

Method

1. Mix the Namida® 100% Pure Wasabi Powder with the cold water to make a smooth paste.
2. Cover and set aside.
3. Prepare some white chocolate shells*.
4. Keep the shells in the moulds and in a cool place.

Make the wasabi chocolate ganache filling

1. As for a normal ganache boil the fresh cream and the glucose together.
2. Mix in the Namida® Wasabi Paste.
3. Add the chopped butter and mix until melted with a spoon or spatula (not a whisk).
4. Pour onto the finely chopped white couverture and let rest 2 or 3 minutes before mixing very slowly, until completely smooth, still with a spatula in order to stop any air coming into the filling.
5. Let the filling cool down to less than 28ºC (82°F) before filling the moulds.
6. When the filling has cooled down, fill the chocolate shell (still in the moulds) by spreading the filling over the plane surface of the moulds with a wide plastic scraper.
7. Otherwise you can also fill each shell one by one with the help of a piping bag.
8. Scrap out any excess of filling with the scraper and place the moulds in a tempered dry fridge or cooler, at around 10°C (50°F) temperature to let the filling set.
9. When the filling has completely set, spread the top of the moulds with some tempered white chocolate couverture to close each praline nicely scraping away any excess of couverture with the scraper.
10. Place again the moulds in the cooler for around 10 minutes.
11. The Wasabi praline should be ready to un-mould and….taste of course.

*Note: Easy way of doing this is to use half sphere shape polycarbonate moulds, and finger spread a little melted and tempered cacao butter, coloured with some green PCB colour powder, to give that kind of marble effect, into the moulds. Keep the shells in the moulds and in a cool place.