2025
- Level:
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Difficult
- Makes:
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Recipe for 32 bonbons
Almond praliné
Ingredients: Almond praliné
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7.1 ozsugar
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7.1 ozdry caramel
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7.1 ozpeeled roasted almonds
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5.5 ozalmond praline
Preparation: Almond praliné
Make a dry caramel. Put on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.
Pineapple anise cinnamon ganache
Ingredients: Pineapple anise cinnamon ganache
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2.3 ozpineapple puree 30 BRIX
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1 piece(s)anise
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1 piece(s)cinnamon stick
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3.8 ozCHD-Q65MADINOP
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0.2 ozinvert sugar
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0.2 ozglucose syrup
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0.1 ozunsalted butter 85%
Preparation: Pineapple anise cinnamon ganache
Heat puree with anise and cinnamon. Take out spices. Mix together with rest of ingredients and make an emulsion with food processor at 45°C
Assembly
Ingredients: Assembly
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Q.S.Cacao Barry® Or Noir™ by Artem Glushkov
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Q.S.fat-soluble white color
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Q.S.fat-soluble green colouring
Preparation: Assembly
Spray moulds with green and white coloured Cacao Barry - Cocoa Butter 100%. Make the shell with Or Noir. Pipe one mold with pineapple ganache and fill the other mold with praline.
