Green Acetate sheet As neededDark couverture, tempered 300g
Double cream 290gSpearmint leaves 10gHoney 43gMilk couverture 200gDark couverture 200gUnsalted butter softened 43gWhite crème de menthe 11g
Prepare an acetate sheet on an acrylic base and cover with over-warmed couverture (taken
back up to 38˚C) 7.5 x 15 inch or 19 x 38 cm
In a medium pot, bring the cream and mint to a boil over medium heat.3.
Once the cream has boiled, remove it from the heat, immediately cover with plastic wrap andlet steep for 10 minutes.4.
Strain to remove the mint, and add additional cream as needed to return the total quantity to290g. Add the honey and return the cream to a boil.5.
Combine the milk and dark couvertures. Pour the hot cream mixture over the couverturemixture and set aside undisturbed for 1 minute.6.
Use a spatula to stir in small circles starting at the centre of the bowl, then gradually stir inwider circles to form a smooth, shiny ganache.7.
Cool to 33
˚C Blend in the butter and crème de menthe with an immersion blender.
Spread the ganache into the prepared acrylic frame and allow to set overnight at roomtemperature.9.
Remove the frame, flip the slap over and remove the acetate sheet. Place the slab on a guitarcutter and cut into 22 mm squares.10.
Transfer the pieces to a parchment paper-lined sheet tray, separate them and then let them restat room temperature for 2 hours to form a curst before finishing.11.
Decorate a transfer sheet as desired. Using a dipping fork, dip each praline into the dark coverture. Before the couverture sets, cover with the transfer sheet.12.
Let the couverture completely set before removing the transfer-sheet. Store in an airtightcontainer at 13
˚C in a dark, dry place.