---
title: Paradisiac Recipe | Pastry1 Magazine
description: Learn how to make these delicious paradisiac chocolates. Recipe by Julien Duhamel, available in Pastry1 Magazine.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Paradisiac Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/paradisiac-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Oct 7, 2025 6:58:26 PM

*BY JULIEN DUHAMEL *

For a tray measuring 34 x 34 cm and 10 mm high

CHEF'S TIP: Respect the setting time to obtain a beautiful clean cut

## COCONUT PRALINE

INGREDIENTS:

30 g Jivara 40% couverture  
70 g cocoa butter  
445 g 55% almond-coconut praline   
90 g shredded coconut, toasted

METHOD:

Melt the milk couverture and cocoa butter at 45°C, then mix with the praline. Heat the mass to 45°C. Start setting at 25°C, then add the toasted grated coconut before pouring into a tray.

 

## JIVARA GANACHE

INGREDIENTS:

170 g 35% fat liquid cream   
40 g DE60 glucose  
330 g 40% Jivara couverture   
40 g 84% butter

METHOD:

Heat the liquid cream and DE60 glucose to 65°C. Then pour half over the previously melted couverture. Mix and add half the remaining cream, then mix again. Add the butter and blend to perfect the emulsion. Lastly, pour at 32/34°C.

 

## ESPELETTE PEPPER MANGO FRUIT PASTE

INGREDIENTS:

335 g mango purée  
40 g caster sugar  
9 g yellow pectin   
320 g caster sugar   
70 g DE40 glucose  
1 g Espelette pepper   
8 g acid solution

METHOD:

Mix the fruit purée with the sugar/yellow pectin mixture (38 g sugar) until cold. Then bring to a boil and add the remaining sugar. Bring back to a boil and add the glucose. Cook to 73°Brix on a refractometer. Once cooked, add the Espelette pepper and the acid mixture and immediately pour into a 34 x 34 cm, 2 mm high tray on a Silpat®.

 

## 40% MILK CHOCOLATE COUVERTURE AS REQUIRED

METHOD:

Pour the praline into a 34 x 34 cm, 4 mm-high tray previously lined with milk couverture. Allow to set, then overlay another 4mm tray and pour the milk ganache at 32/34°C. Then place the fruit paste tray on top. Leave to set for at least 48 hours at 17°C. Cut to desired shape and separate the candies 24 hours before coating. Lastly, coat in milk couverture and decorate the candies as you wish.

 

 

 

[View full post](https://www.parisgourmet.com/magazine/paradisiac-recipe)

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