Enrobed Brazil Praline

Here's some inspiration to bring a touch of Brazil into your chocolate store. The almond used in the praline pairs perfectly with the Single Origin Brazil Chocolate used in the ganache, while roasted sesame seeds and coffee match with the smoky flavour notes of the chocolate. Enrobe with the chocolate of your choice.

Level:: Easy

131 g

PRAMA
196 g

NPN-AL2B
163 g

Callebaut 823
82 g

sesame seed
15 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets
13 g

ground coffee

Mix together at 45°C. Temper to 23°C and frame. Leave to crystallise.

308 g

cream
43 g

sorbitol
49 g

glucose syrup DE 60
65 g

invert sugar

Mix together at 40°C.

424 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
70 g

butter oil PF28
40 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Melt chocolate at 35°C, and add butter oil and melted cocoa butter.

Add both mixtures to a blender and emulsify. Frame at a temperature between 30 and 35°C on top of coffee-sesame praline. Leave to crystallise. Cut with a guitare cutter.