Ingredients

Cream                                                               100g

Milk chocolate                                                 225g

Grand Marnier (orange liqueur)                   30g

Praline paste                                                    30g

Icing sugar                                                       200g

Dark chocolate                                                200g

Procedures:

         Making the Ganache

1. Heat 100g of cream in a saucepan.
2. Place the milk chocolate in a mixing bowl, and gradually add the heated cream.
3. Mix together using a rubber spatula until smooth.
4. Add 30g of praline paste to the ganache. Mix well.
5. Add 30g of Grand Marnier to the mixture. Set aside until slightly firm.
6. Once firm enough, place the mixture into a piping bag with a 12mm nozzle.
7. Pipe 5cm long pieces of the mixture onto a baking tray. Place in the refrigerator to set.

   
   Tempering the Dark Chocolate
   

8. Heat and melt ⅔ of the dark chocolate in a double-boiler.
9. Use a digital thermometer to see that the temperature of the melted chocolate reaches 50°C. Remove from the heat and set aside.
10. Add the remaining ⅓ of the dark chocolate into the melted chocolate, and stir until the temperature reads 29°C. Mix well.
11. Reheat the dark chocolate mixture until it reaches 31°C, using the same double-boiler technique previously indicated.
12. Once the ganache mixture is set, take out from the refrigerator and coat with the tempered dark chocolate.
13. Roll each one over icing sugar.