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Made with Amande Noisette 50% Caramélisé - 2261
An original recipe from the École Valrhona4 steps
Makes one frame for 190 bonbons
Recipe Step by Step
Sparkling Gold Solution
5g Sparkling Gold Powder
25g 70° alcohol
Citric Acid Solution
3g citric acid
Passion Fruit Jelly
375g passion fruit pulp
35g caster sugar
8g yellow pectin
340g caster sugar
6g Citric Acid Solution
Chocolate Crunchy Fruity Praliné
1000g PRALINE NOISETTE 50% CARAMELISE
70g BEURRE DE CACAO
250g EQUATORIALE LACTEE 35%
Assembly and finishing
Take the frame of cooled Passion Fruit Jelly and place a second identical frame on top. Pour in half the Chocolate Crunchy Fruity Praliné.
Leave to set.
Coat the top with some tempered milk chocolate couverture and then flip over.
Add another 34 x 34cm frame and add the remaining praliné to seal the jelly inside the praliné. Leave to set for 24 hours at 17°C (63°F).
Coat with some tempered milk chocolate couverture and then use a guitar cutter to make 15 x 37.5mm rectangles.
Coat with some tempered milk chocolate couverture and then decorate the bonbons with a nozzle dipped in Sparkling Gold Solution (see photo).
Leave to set at 17°C (63°F).