Christophe Morel Canada
The duo of Tonka bean and vanilla, as a great classic, associated here with the pure origin "Alto El Sol" chocolate, gives the bonbon an unforgettable flavour from the power and unique fragrance in the aroma. | Cream 35% Fat | 250g |
| Invert sugar | 50g |
| Cacao Barry "Alto El Sol" chocolate | 200g |
| Callebaut "Arriba" milk chocolate | 80g |
| Unsalted butter | 80g |
| Grated Tonka bean | 1,2 |
| Vanilla beans | 2 |
Boil the cream, invert sugar and infuse the grated Tonka bean and the vanilla bean for 10 min. Strain and pour over the chocolate. Emulsify the mixture at 35°C, then add the butter and finish the mixture.
| Callebaut "Arriba" milk chocolate | 100g |
| Callebaut cocoa butter CB | 25g |
| Callebaut hazelnut paste | 125g |
| Cacao Barry Pailleté Feuilletine | 80g |
Assembling :
Pre-mould 2 praline moulds to make a shell with Cacao Barry "Venezuela" dark single origin chocolate. Fill to 3/4 with Tonka Vanilla Ganache. Let it crystallize.
Fill the rest with the Hazelnut Crunch, let it crystallize and seal the bottom.
De-mould and keep the praline between 15-18°C.
