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Makes 28 bars
Recipe Step by Step
185g EQUATORIALE LACTEE 35%
65g BEURRE DE CACAO
745g PRALINE AMANDE 70% FRUITE
65g Dry butter
20g Brown sugar
100g Multigrain cereals
15g Sesame seeds
15g Chia seeds
35g Chopped blanched almonds
Assembly and finishing
SQ RASPBERRY INSPIRATION CRUNCHY PEARLS
Make and cook the cereal base, leave to cool, and break into small pieces by hand.
Place some 34 x 34cm frames over a sheet of confectionery dipping paper coated with JIVARA chocolate. Make the framed praliné and pour 500g into each frame.
Immediately sprinkle 100g of cereal base and 100g of RASPBERRY INSPIRATION CRUNCHY PEARLS into each frame. Press down lightly so that the bar’s texture is not too rough. Leave to set.
Immediately cut the framed praliné into 5.5 x 13.5cm rectangles.
Use some pre-set JIVARA to make a “frame” of chocolate around the edges of the Customized Waves Bar Mold.
Then put the praliné insert in place, pressing down lightly, and fill up any gaps in the bar mold using the pre-set JIVARA chocolate. Leave to set.