Q Chocolate

A few days ago I tried a recipe from chef Maarten Pauwels from Brasserie Brouwershof in Haacht.

His recipe was based on Tongerlo Prior 9 beer.  I made a few changes and tried to make the ganache with Kriek Lindemans beer and with Belcolade chocolate Origin Noir Collection Peru 64 which has a bitter taste with a fruity aftertaste.

The original recipe from Maarten Pauwels is here :

Ingredients :
450 g cream
300 g Tongerlo Prior beer
190 g trimoline
550 g grenada chocolade
75 g butter

Preparing :
Melt cream, beer, trimoline and butter.
Pour onto the chocolate and stir well.
Let it cool down and fill your pralines.

My recipe with Kriek Lindemans and Belcolade Origin chocolate is following :

450 g cream
300 g Kriek Lindemans
200 g trimoline
600 g Origin Noir Collection Peru 64 from Belcolade
80g butter

I prepared the ganache the same way but I added some tempered chocolate after cooling down.  Otherwise the ganache was too fluid.  I used a flexmould to create balls and covered them again with Belcolade Origin chocolate.  The result is good.  A good texture with a fruity Kriek aftertaste.

I am still looking for all kinds recipes for beer pralines.

Enjoy !