· Use Belcolade Chocolate World mold CW1867.
· Mold with tempered chocolate and allow to crystallize.
· Fill halfway with passion ganache and let set.
· Top with coconut ganache and allow to crystallize for 12 hours.
· Seal with tempered chocolate and decorate with roasted coconut.
· For presentation, pipe a small drop of tempered chocolate onto parchment paper and attach the praline sideways for a refined display.
