WOODY HOJICHA PRALINE
SERVES 50 PREP TIME 15 mins COOK TIME 3 hrs
30g Hojicha tea leaves 290g Cream
300g White chocolate 125g Butter
3 sticks Vanilla bean
Colour desired pattern onto the praline mould. Coat on one layer of tempered chocolate and let it set.
Cook hojicha leaves with cream until it comes to a boil. Set aside for 45 minutes.
Remove hojicha leaves from the mixture. Heat the cream with sugar until it is hot. Pour over chocolate. Hand blend in vanilla bean and butter.
Set aside for 2 hours.
Pipe mixture into the shells prepared earlier and coat them with the tempered chocolate.