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

4.6 oz

Callebaut Nuts - Almond Praline - 5kg Bucket
6.9 oz

NPN-AL2B
5.7 oz

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
2.9 oz

sesame seed
0.5 oz

Callebaut Cocoa - Cocoa Butter - 4kg Callets
0.5 oz

ground coffee

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

10.9 oz

cream
1.5 oz

sorbitol
1.7 oz

glucose syrup DE 60
2.3 oz

invert sugar

Mix together at 40°C.

0.9 lb

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
2.5 oz

butter oil PF28
1.4 oz

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.