Pralines from Ramallet Tomatoes
Fruity sweet
- Preparation time 10 min.
- medium
Mara Narez & Joan Cuart have developed a great recipe for tomato chocolates. A special kind of taste experience between fruity-sweet tomatoes and dark chocolate.
Preparation
Melt the dark chocolate in a bain-marie and pour it into the praline mould to make fillable shapes.
Leave to rest in the fridge/freezer for 20 minutes and set aside.
For the filling, place the cocoa butter and salt in a bowl.
Halve the tomatoes and grate until the skin remains. Cook the tomato sauce with the honey over a low heat until a jam forms.
Pour the cocoa butter over it. After a few minutes, when the butter has melted, emulsify the mixture and cool to 32°.
Put the filling in a piping bag and fill the praline moulds with it. Leave to set until the filling crystallises.
Then pour some chocolate into the mould and close the pralines with a spatula.
Cool again and allow to set.
Finally, remove from the mould and place on a tray to serve or in small paper boxes to give as gifts.
The tomato pralines are also a nice decoration for desserts and cakes when cut in half. This dish comes from the Mallorcan recipe book "Tomàtiga de Ramellet - Pagesos i cuiners".
Quantity
Ingredients for 10-20 piecesIngredients
- 500 g Dark chocolate
- 200 g Ramallet tomatoes
- 100 g Cocoa butter
- 20 g Orange or almond honey
- 1 pinch Sea salt
Tips
Use high-quality chocolate with at least 70% cocoa content.
