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SPINNING TOPS. THE RECIPE OF PRALINE

Antonio Le Rose, a renowned chocolatier from Genova, measures himself with recipes of fragranced pralines that bring to mind the spinning top, a loved and old childhood toy.
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figs from Cosenza hills*    g    400
peeled almonds    g    400
30 degree baume syrup    g    150    
Strega liqueur    g    50
icing sugar    g    500
sugar paste    g    300
glucose    g    100

Finely grind in a refiner, adding pieces of dried raspberries, mix well and make some balls weighing approx. 18 g, shaping them like a spinning top. Cover with sugar paste and then after, cover the top part with milk chocolate. Using a small cone trace some thin lines to look like string.

*figs cultivated in an hilly area (200-400 meters above sea level) in the province of Cosenza, Calabria, in southern Italy. They are harvested in autumn and dried for 8 days in the sun, to avoid mildew. This natural process allows their later safe storage and winter consumption.

Antonio Le Rose
Il Tempio del Cioccolato, Genova, Italy
photo Andrea Pace

Tags: chocolate, recipe, praline, Antonio Le Rose, Il Tempio del Cioccolato

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