Praline Bar

Uses 2 snacking bar rounded moulds


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
  • 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
  • 75g
  • 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
  • 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™.

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