Waiting back Ernst Knam in our School, here is another recipe of the "King of Chocolate":
60 gr. sugar
20 gr. dextrose
30 gr. glucose
200 gr. tangerine juice
30 gr. cocoa butter
40 gr. anhydrous butter
20 gr. sorbitol
250 gr. white chocolate tablets
qb tangerine peel
1000 gr. milk chocolate
Shirt:
Temper the milk chocolate, and fill the molds to create the shirt.
Drain immediately molds and allow to cool for 20 minutes, repeat the procedure a second time, to keep the chocolate for the closure of pralines.
ganache:
Dissolve to the exclusion of sorbitol sugar, add the previously heated tangerine juice, then cook for a few minutes.
Put the white chocolate, cocoa butter and anhydrous butter in a bowl, pour the hot and emulsify the mixture.
Once cooled, continue stirring for pre-crystallize the ganache and add sorbitol.
Fill not entirely, with the help of a pastry bag with the ganache obtained the molds and leave in the refrigerator for 12 hours.
Remove the molds from the refrigerator and close with the tempered chocolate using a spatula. Put in the fridge for 20 minutes.
Remove the praline from the molds.