Praline Dandelions

Pick fresh Dandelion flowers and wash them carefully.
Remove the yellow leaves and scale 150 g of them, pour 500 g of water over it.
Boil this composition for a few minute and leave to cool down overnight.
Sieve out the dandelion leaves and use the infused water to make the jelly.
Bring the Dandelion water, the sugar and glucose syrup to 50°C.
Dry mix dry the sugar and the pectin and add it to previous mixture.
Add the citric acid and cook the whole to 104°C and leave to cool down.
Fill up the chocolate shells for 1/3 with the jelly.

Bring the cream, glucose syrup and sorbitol crystals to boil and add the Dandelion root powder.
Mix with an immersion blender and pour over the Belcolade Origins Lait Cameroon 45% Cacao-Trace and the Belcolade Selection Noir Ebony Cacao-Trace.
Mix with a spatula to obtain a smooth ganache with a temperature between 35 and 38°C.
Mix with an immersion blender to create a perfect emulsion.
Add the cold butter and mix again with an immersion blender.
Use the ganache immediately at a temperature of 30°C.

Create a yellow design in the mold by spraying yellow colored cacao butter.
Make the praline molds using tempered chocolate and leave to rest for 1 hour.
Fill up the molds for 1/3 with the jelly and 2/3 with the ganache and leave to crystalize overnight.
Close the molds with tempered chocolate and demold after full crystallization.
Decorate with a yellow flower made out of yellow colored and tempered Belcolade Selection Blanc Intense Cacao-Trace.