Professional

Almond Caprice

Made with Amande 60% - 2260

An original recipe from l’Ecole Valrhona

2 steps

for one 34 x 34 cm x 6mm frame

Recipe Step by Step

01

Salted Almond Praline 55%

665g PRALINE AMANDE 50% CARAMELISE
65g BEURRE DE CACAO
165g EQUATORIALE LACTEE 35%
1
3g salt

Mix the praliné with the cocoa butter, Equatoriale Lactée couverture and salt, and melt to 45°C. Temper the resulting mixture like a couverture at 26°C. Pour into the frame.
02

Salted Caramelized Almonds

85g caster sugar
40g water
0
7g salt
170g chopped almonds
1/2 vanilla bean

Heat the sugar and water to 115°C. Add the chopped, roasted almonds and the salt. Mix until the almonds are completely caramelized and then leave to cool on a baking sheet. Process and pass the almonds through a grill to calibrate.

Assembly and finishing

Coat an acetate sheet with some tempered milk chocolate couverture and immediately place a 34 x 34 x 6mm frame on top along with 120g of Salted Caramelized Almonds. Pour the tempered Salted Almond Praliné into the frame and cover with Salted Caramelized Almonds. Leave to set at 17°C and 60% humidity. Use a guitar cutter to cut into 3cm strips and then use a knife to cut into 11cm bars. Coat the bars with milk chocolate couverture with the blower on high, and sprinkle some Salted Caramelized Almondsover one side of the bar.