Praline Bar
- Level:
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Easy
- Makes:
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recipe for 25 pieces of 35 g each
Uses 2 snacking bar rounded moulds
Fennel and Peanut Praline Interior
Used products: Fennel and Peanut Praline Interior
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410 gFennel peanut praline
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60 gcocoa butter
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16 gfennel roasted and powdered
Preparation: Fennel and Peanut Praline Interior
Mix all the ingredients and temper together before piping in the ocoa dark chocolate 70% bar shell.
Fennel Peanut Praline
Used products: Fennel Peanut Praline
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350 gpeanut roasted
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225 gSugar
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75 gwater
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21 gfennel seeds
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12 gliquid sorbitol
Preparation: Fennel Peanut Praline
Cook the sugar and sorbitol to caramel and pour on the roasted peanuts and fennel.
Cool and crush into a paste with robot coupe.
Ocoa Shell
Used products: Ocoa Shell
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15 gGold color powder
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100 gcocoa butter
Preparation: Ocoa Shell
Spray the mould with tempered cocoa butter and gold color.
Once dry, mould with tempered Ocoa™.
Pipe 25g of fennel and peanut praline.
Leave to set and close the bonbon with tempered Ocoa™.
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