The roasted cacao taste of Cacao Barry's 100% natural cocoa powder adds an extra dimension of flavour to these unique truffles and harmonizes with the rich hazelnut flavour.The roasted cacao taste of Cacao Barry's 100% natural cocoa powder adds an extra dimension of flavour to these unique truffles and harmonizes with the rich hazelnut flavour.The roasted cacao taste of Cacao Barry's 100% natural cocoa powder adds an extra dimension of flavour to these unique tr...
- Conservation:
- Room temperature: in a chocolate room at 16°C with 55% humidity
Hazelnut Praline
Sastojci: Hazelnut Praline
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1000 gToasted Hazelnut with skin
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450 gsugar
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2 gVanilla beans
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10 gSea salt
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335 gChopped toasted hazelnuts without skin
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450 gCocoa Butter
Priprema: Hazelnut Praline
1 Caramelized the sugar and pour on the toasted hazelnuts, fleur de sel and vanilla beans. Allow to cool down.
2 Grind using a blender and then a stone grinder until smooth.
3 Allow to cool.
4 Add the chopped toasted hazelnut.
5 Add the cocoa butter metled at 40°C.
6 Temper on the marble table at 22°C, add in the mixer, using the flat paddle and mix.
7 Spread on a 11mm thick frame.
Cutting and enrobing
Sastojci: Cutting and enrobing
Priprema: Cutting and enrobing
1 Add a chablon on both sizes of the temper and fully cristilize praline.
2 Cut a 15mm/15mm square.
3 Using your hands, roll the truffle squares in the tempered dark chocolate.
4 Dust in the Nature Cacao.
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