2025

Recipe

Almond praliné

Ingredients Preparation
  • 200g
    sugar
  • 200g
    dry caramel
  • 200g
    peeled roasted almonds
  • 25g
    Deodorized Cocoa Butter
  • 155g
    almond praline

Make a dry caramel. Put on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.

Pineapple anise cinnamon ganache

Ingredients Preparation
  • 65g
    pineapple puree 30 BRIX
  • 1piece(s)
    anise
  • 1piece(s)
    cinnamon stick
  • 108g
    Madirofolo
  • 6g
    invert sugar
  • 7g
    glucose syrup
  • 3,5g
    unsalted butter 85%

Heat puree with anise and cinnamon. Take out spices. Mix together with rest of  ingredients and make an emulsion with food processor at 45°C

Assembly

Ingredients Preparation
  • Q.S.
    Cacao Barry® Or Noir™ by Artem Glushkov
  • Q.S.
    Deodorized Cocoa Butter
  • Q.S.
    fat-soluble white color
  • Q.S.
    fat-soluble green colouring

Spray moulds with green and white coloured Cacao Barry - Cocoa Butter 100%. Make the shell with Or Noir. Pipe one mold with pineapple ganache and fill the other mold with praline.

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