Brazil ganache and cashew praline stick

Multi-layered pralines are the biggest trend in confectionery. They are the proof of ultimate craftsmanship. This chocolate stick combines a dark single origin chocolate ganache with the sweet pleasure of a cashew praline filling. Consider it a tribute to Brazil: the origin country of both ingredients.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Cashew nut praline

Ingredients Preparation
  • 200g
    cashew nuts

Roast and leave to cool.

  • 135g
    caster sugar
  • 35g
    peanut oil

Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained.

  • 120g
    845
  • 35g
    Cocoa butter

Mix together. Add to the previous nut mixture and crystallise at 22°C.

  • 3g
    salt

Mix in with the rest of the nuts. Pour into the praline frame.

Brazil ganache

Ingredients Preparation
  • 370g
    35% cream
  • 35g
    sorbitol powder
  • 60g
    glucose syrup DE 60
  • 65g
    inverted sugar syrup

Mix and warm up to 40°C.

  • 550g
    Brazil
  • 40g
    Mycryo®

Melt the chocolate at 35°C and mix in the melted cocoa butter.

  • 85g
    anhydrous butter

Add to the previous mixture. Emulsify all ingredients in the cutter. Pour in a frame in a layer of 5 mm high.

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