Passion Fruit and Chestnut Praline

Name: Passion Fruit and Chestnut Praline
Yield: 40
Ingredients: 125g of dried passion fruit; 5 tablespoons (of soup) of rum; 125g of chestnuts from the cashew tree; 1 tablespoon (of tea) of grated orange peel; 1/2 cup of butter at room temperature; 400g of dark chocolate or milk chocolate coating

1
125g of dried passion fruit
2
5 tablespoons (of soup) of rum
3
125g of chestnuts from the cashew tree
4
1 tablespoon (of tea) of grated orange peel
5
1/2 cup of butter at room temperature
6
400g of dark chocolate or milk chocolate coating

Ingredients

1
125g of dried passion fruit
2
5 tablespoons (of soup) of rum
3
125g of chestnuts from the cashew tree
4
1 tablespoon (of tea) of grated orange peel
5
1/2 cup of butter at room temperature
6
400g of dark chocolate or milk chocolate coating

Directions

1
Heat the rum until it's lukewarm
2
Add the dried passion fruit, cover, and let it rest until it cools down well
3
Set aside 20 cashew chestnuts, cut in half, for garnish
4
Pulse the remaining chestnuts into coarse crumbs
5
Beat the butter, add the dried passion fruit with rum, chopped cashew chestnuts, and grated orange peel
6
Refrigerate for 30 minutes
7
With the help of two tablespoons (of tea), shape mounds on parchment paper in a baking dish
8
Refrigerate for 1 hour
9
Melt the chocolate according to the basic method
10
Dip the pralines in the chocolate and place them again on parchment paper
11
Before the chocolate hardens, fix half a cashew chestnut on top of each praline
12
Make around 40 pralines.