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130g Coconut Filling & Topping
15g Trimoline
55g Cream 35%
200g Ivana 30% White Chocolate

Boil together the cream, Coconut Filling & Topping and trimoline. Pour over Ivana 30% White Chocolate and emulsify. Use the mixture at 29°C.


75g Sugar
70g Glucose
115g Heavy Cream 35%
2g Salt

Make a caramel using the sugar. Combine the cream, glucose and salt and bring to a boil. Pour the hot cream over the caramel and cook to 103°C. Remove from the stove


Make the chocolate shell using Carmen 44% Milk Chocolate Couverture. Pipe in a layer of caramel, then a layer of coconut ganache. Stabilize ivernight and close up the praline. Let set and enjoy!

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