2025
Recipe
Almond praliné
| ingredients | preparation |
|---|---|
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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 |
|---|---|
|
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 |
|---|---|
|
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. |