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Makes 150 pieces
Recipe Step by Step
800g PRALINE A/N 50% FRUITE
270g BAHIBE LACTEE 46%
350g BAHIBE LACTEE 46%
150g BEURRE DE CACAO
Assembly and finishing
Make the Whipped Praliné and leave to set at 60°F (17°C).
Temper the Spray Mix, then spray a little onto a silicone mat. Store at room temperature.
Use a piping bag with an 8mm diameter nozzle to pipe approx. 6g droplets of Praliné onto the Spray-covered silicone mat.
Place a few roasted chopped almonds around the droplets and lightly press down with a sheet of confectionery dipping paper. Remove any excess almonds.
Leave to set for 24 hours at 60°F (17°C) and a 60% relative humidity level.
Use an air blower to coat with milk couverture.
If necessary, apply another coat of chocolate using a spray gun, to solidify your assemblies.