In July Knam had proposed his own praline Yuzu. Today we see the praline Yuzu made by Melissa Coppel in the School in Las Vegas:
Yuzu Juice Gr 140
Inverted sugar Gr 15
Sorbitol Gr 50
White chocolate Gr 500
Dextrose Gr 30
Salt Gr 1
Butter Gr 35
Cocoa butter Gr 35
Cream Gr 120
Glucose syrup Gr 30
YuzuGanache
in a pot warm inverted sugar, sorbitol, dextrose, salt, butter, cream and glucose syrup to 30C.
In a different pot boil the yuzu juice.
Melt the chocolate and cocoa butter.
Make an emulsion.
Pipe at 27C.
For the shells:
Spray tempered white cocoa butter at 32C in the half sphere molds.
Make the shells with tempered white chocolate.
Fill with the ganache and let crystallize for 12 hours.
Close with tempered white chocolate.