Hazelnut Mawa Kulfi Pralines

A rich chocolate praline combining creamy Mawa Kulfi ganache with a smooth Choco Hazelnut centre. This indulgent creation brings a familiar Indian-inspired flavour into an elegant chocolate format—ideal for festive collections, premium gifting and bakery counters.

Group 1
Ingredient
KG
Fresh Cream
0.400
Bakels Mawa Kulfi Compound Paste
0.080
Liquid Glucose
0.030
Dark Chocolate Couverture
0.440
Unsalted Butter
0.030
Total Weight: 0.980
Group 2
Ingredient
KG
Choco Hazelnut Paste
0.980
Total Weight: 0.980

Method

Preparing the Mawa Kulfi Dark Chocolate Ganache

  1. In a saucepan, combine the fresh cream, Mawa Kulfi Flavoured Compound Paste and glucose, then heat.
  2. When the mixture starts to boil, pour it in two stages over the finely chopped dark chocolate and emulsify.
  3. Once smooth, add the soft butter and allow the ganache to set.

Preparing the Mould

  1. Make sure the praline mould is clean, dry and polished.
  2. Fill each cavity with tempered dark chocolate. Tap the mould gently to remove air bubbles, then turn it upside down to drain the excess chocolate.
  3. Scrape the surface clean and allow the chocolate shells to set.
  4. Pipe the cooled Mawa Kulfi Ganache into each shell, leaving space at the top.
  5. Add a layer of Bakels Hazelnut Paste and allow the fillings to set.
  6. Seal the pralines with tempered dark chocolate and scrape off the excess.
  7. Allow the chocolate to set completely before gently removing the pralines from the mould.

Yield: 160 to 190 pralines

Display Conditions

Refrigerated

Category

Patisserie

Occasion

Festivals, Festive Gifting

Finished Product

Dessert, Praline

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Head Office

Plot No.42, Deonar Ancillary Industrial Estate off Ghatkopar Mankhurd link road Opp Maneesh Pharmaceuticals Behind BMC "M" Ward Office Deonar, Mumbai 400043 Maharashtra, India