Coconut Pralines with White Chocolate

Ingredients

• 300 g white chocolate (not couverture!)
• 2 tbsp honey
• 400 ml coconut milk
• 40 ml coconut liqueur
• 63 white praline hollow balls
• 350 g white couverture
• 100 g shredded coconut
• 50 g finely chopped candied orange peel

Instructions

1. 1.

   Step 1

2. 2.

   Chop the white chocolate and place it in a bowl with the honey. Add a splash of hot coconut milk to the center.

3. 3.

   Step 2

4. 4.

   Using a spatula, stir everything from the center outward, gradually adding more hot milk as you go.

5. 5.

   Step 3

6. 6.

   Briefly blend with an immersion blender until smooth and silky.

7. 7.

   Step 4

8. 8.

   Fill the hollow balls using a praline funnel with this cream.

9. 9.

   Step 5

10. 10.

    Chop the white couverture and melt it over a double boiler. Temper to 29 °C, then pipe some into a piping bag. Seal the pralines with the melted chocolate and let them dry.

11. 11.

    Step 6

12. 12.

    Stir the couverture again and coat the pralines with it.

13. 13.

    Step 7

14. 14.

    Immediately roll the coated pralines in coconut flakes mixed with candied orange peel and allow to dry.