Pasta dishes are always a good idea!
Chop dark cooking chocolate and milk cooking chocolate into small pieces and melt in a whipping kettle in a water bath. Bring whipped cream to a boil and stir through with chocolate glaze mixture. Cool, but do not allow to set. Beat butter with the whisk of the mixer until creamy and thick. Stir through with the couverture cream. Warm the anise liqueur slightly and let the cardamom and espresso powder melt in it. Stir through with the praline mixture.
Pour the mixture into a mold (20×15 cm) lined with parchment paper and spread smoothly. Cover and refrigerate for one night.
Loosen praline mixture from the edge with a kitchen knife, remove from mold and cut into 48 squares with a kitchen knife dipped in warm water. Set aside to cool for 1 hour. Melt remaining cooking chocolate in a water bath. Dip pralines one at a time into cooking chocolate using a praline fork (or skewer). Wipe off at the edge of the kettle, place on parchment paper and let the cooking chocolate set in a cool place. Spread gold powder evenly on the chocolates with a brush.
Gala menu of the men’s cooking club “Man(n) kocht in Unna”: Amuse gueule: Rosette of scallop on chervil puree with lime foam Entrée: Wild boar terrine with Cumberland sauce, salad bouquet and brioche Soup: Clear poultry broth with truffle dumplings Intermediate course: Turbot with pine crust, cherry tomatoes, black tie pasta and saffron