Element of Nature Praline by Richie Heppell



70g Butter
30g Glucose
275g Tayberry Puree
340g Cacao Barry Blanc Satin
32g Cacao Barry Mycryo Cocoa Butter

Heat the puree with the glucose and boil. Pour over the chocolate and emulsify. Add the butter and Mycryo and emulsify with a stick blender.


75g Origin Ghana Milk Chocolate 40.5%

250g Cara Crakine

19g Lime Juice

Crystalise the chocolate and then mix in the Cara Crakine with the lime juice. Spread the preparation 3mm thick on a Silpat and once nearly set, cut shapes to fit the mould.

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  • Dust moulds with bronze luster and then line with crystallised Cacao Barry Tanzanie 75%
  • Pipe in tayberry ganache
  • Place in the Lime Cara Crakine disc and then cap with Tanzanie and the transfer sheet.

Tayberry is a cultivated shrub in the genus Rubus of the family Rosaceae patented in 1979 as a cross between a blackberry and a red raspberry, and named after the river Tay in Scotland.

Richie Heppell presented this praline at UK & Ireland preselections for World Chocolate Masters.