Praline Bar

Uses 2 snacking bar rounded moulds

Recipe

Created by

Philippe Marand - EEMEA Manager Chocolate Academy™ centres
Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai

Fennel and Peanut Praline Interior

ingredients	preparation
410g Fennel peanut praline 120g CHM-Q41ALUN 60g cocoa butter 16g fennel roasted and powdered	Mix all the ingredients and temper together before piping in the ocoa dark chocolate 70% bar shell.

Fennel Peanut Praline

ingredients	preparation
350g peanut roasted 225g Sugar 75g water 21g fennel seeds 12g liquid sorbitol	Cook the sugar and sorbitol to caramel and pour on the roasted peanuts and fennel. Cool and crush into a paste with robot coupe.

Ocoa Shell

ingredients	preparation
500g CHD-N70OCOA 15g Gold color powder 100g cocoa butter MLD-090544	Spray the mould with tempered cocoa butter and gold color. Once dry, mould with tempered Ocoa™. Pipe 25g of fennel and peanut praline. Leave to set and close the bonbon with tempered Ocoa™.