Original creation by
Serge GRANGER,
Chocolate Maker Confectioner
Formateur international
NUT PRALINE
Chef :
Brand
Quantity :
Recipe for around 150 pieces
nut chocolate recipe
INGREDIENTS AND PREPARATION
Ingredients
150 g cream 35%
100 g inverted sugar
150 g milk couverture chocolate 36%
75 g cocoa butter
500 g almond praline 60%
250 g hazelnut paste
75 g chopped walnuts
75 g Cointreau® 60% vol.
Step
Bring to the boil the cream and inverted sugar.
Pour on milk couverture chocolate and cocoa butter.
Then mix almond praline and hazelnut paste.
Add chopped walnuts and Cointreau®.
Cristalise to 20°C.Make an emulsion and pour into a frame (10 mm).
Cut and coat with dark couverture chocolate.
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