Enrobed Brazil Praline

Here's some inspiration to bring a touch of Brazil into your chocolate store. The almond used in the praline pairs perfectly with the Single Origin Brazil Chocolate used in the ganache, while roasted sesame seeds and coffee match with the smoky flavour notes of the chocolate. Enrobe with the chocolate of your choice.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Coffee-sesame praline

Ingredients Preparation
  • 131g
    Almond praline
  • 196g
    Pure Roasted Almond Paste
  • 163g
    823
  • 82g
    sesame seed
  • 15g
    Cocoa butter
  • 13g
    ground coffee

Mix together at 45°C. Temper to 23°C and frame. Leave to crystallise. 

Brazil ganache

Ingredients Preparation
  • 308g
    cream
  • 43g
    sorbitol
  • 49g
    glucose syrup DE 60
  • 65g
    invert sugar

Mix together at 40°C.

  • 424g
    Brazil
  • 70g
    butter oil PF28
  • 40g
    Cocoa butter

Melt chocolate at 35°C, and add butter oil and melted cocoa butter.

Add both mixtures to a blender and emulsify. Frame at a temperature between 30 and 35°C on top of coffee-sesame praline. Leave to crystallise. Cut with a guitare cutter.

Finishing and assembly:

Ingredients Preparation
  • g
    823
  • g
    811
  • g
    Cocoa butter
  • g
    almonds

Enrobe with Callebaut® dark chocolate of your choice and decorate to the taste.

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