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Recipe Step by Step
Coffee Praliné Crunch
410g PRALINE A/N 50% FRUITE CRAQUANT
45g BEURRE DE CACAO
85g JIVARA LACTEE 40%
Crêpe dentelle pieces
10g ground coffee
Mix the CRUNCHY ALMOND/HAZELNUT PRALINÉ with the COCOA BUTTER and the JIVARA 40% couverture melted together to 45–50°C. (113–122°F). Temper to 26°C (79°F). Add the crêpe dentelle pieces and the ground coffee and use immediately.
Moist Jivara Praliné
540g PRALINE A/N 50% FRUITE CRAQUANT
55g BEURRE DE CACAO
55g JIVARA LACTEE 40%
Mix the Almond/Hazelnut Praliné with the cocoa butter and the couverture melted together to 45–50 °C (113–122 °F). Temper to 26 °C (79 °F) and use immediately.
Assembly and finishing
Pour the Crunchy Praliné into a 34 x 34cm frame 4mm high placed on an acetate sheet that has been coated with milk chocolate couverture. Leave to set for 24 hours at 16°C (61°F) and then cut out 9 x 3cm rectangles. Pour the Jivara Praliné into 3cm silicone spherical molds and leave to set for 24 hours at 16°C (61°F). Slightly melt the surface of the bars using a heat gun and stick three half-spheres on top. Coat with milk chocolate couverture using a blower on medium speed. Decorate each half-sphere with ground coffee mixed with gold powder.