From Top to bottom: Lychee gelee, raspberry gelee, vanilla ganache and  almond lemon sable.

I‘m a Chocolatier and Pastry Chef at heart. I fell in love with the art of chocolate making years ago. It started during my apprenticeship and it has kept growing during the years. To this day I keep on learning new techniques and new ideas, as well as flavor combinations and it really is an art in itself. 

It’s not an easy process to make an amazing bonbon. It requires a lot of patience, practice and skill to get it  right. I’m not saying I’m a perfect Chocolatier but I love doing it and still keep learning everyday.

These Pralines are made of a double gelee filling of Lychee and Raspberry and with a silky creamy vanilla ganache filling. To add crunch I added an almond and lemon sablé disc. 

Colored with Chef Rubber cocoa butters

I love! (Can’t emphasize that enough) using Felchlin Chocolate. It is a Swiss Brand and the chocolate is  produce in Switzerland in small town in the mountains called Schwyz. 

The thing I love about their chocolate is not only the variety of chocolates they have but the flavor is fantastic. The consistency of the chocolate I find is perfect for making anything from pralines, patisserie or even chocolate sculptures. 

If you can’t get a hold of Felchlin Chocolate another brand such as Callebaut or Valrhona are also fantastic. 

THE RECIPE

Recipe 

Raspberry Gelee / Lychee Gelee: