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Recipe Step by Step
CARAMEL
1700g Heavy cream 36%
10g Madagascan vanilla bean
1270g Granulated sugar
1020g Glucose DE 38/40
340g Butter
25g Fleur de sel
As needed Dextrose
4365g Total
Cook the sugar and glucose at 390°F (200°C).
Deglaze it using the butter and then the hot cream.
Cook again at 243°F (117°C) and add the fleur de sel.
Immediately pour it out between some 10mm-thick uprights.
Let it set overnight at room temperature and cut it into 10 × 10mm cubes.
Roll the cubes in dextrose to stop them sticking together.
CRUNCHY PRALINÉ
ABSOLU CRISTAL SPRAY MIX
450 g Absolu cristal
45 g Mineral water
495 g Total
Immediately apply using a spray gun at approx. 175°F (80°C).180g
Assembly and finishing
As needed BLOND DULCEY 35% (for the base)
As needed CARANOA 55%
The coating process:
Melt the CARANOA chocolate at 115°F (45°C). Place the cold caramels in the panning machine, then start adding the CARANOA. How much chocolate you need to add and how fast you need to add it may vary depending on the type of machine you are using. Use the same technique to coat the crunchy praliné cubes.
NB: You can use any chocolate in our range to make coated chocolates.
Assembly:
Feel free to follow this recipe exactly or adapt it to your store. This is why we have chosen not to detail this recipe too much.