Praline Bar

Created by

  • Philippe MarandEEMEA Manager Chocolate Academy™ centres
  • Pradeep KhullarExecutive Chef Mint Leaf of London in Dubai
level 1

Uses 2 snacking bar rounded moulds

  1. Fennel and Peanut Praline Interior
  2. Fennel Peanut Praline
  3. Ocoa Shell

Recipe components

Fennel and Peanut Praline Interior

PreparationIngredients
Preparation

Mix all the ingredients and temper together before piping in the ocoa dark chocolate 70% bar shell.

Ingredients

Fennel Peanut Praline

PreparationIngredients
Preparation

Cook the sugar and sorbitol to caramel and pour on the roasted peanuts and fennel.
Cool and crush into a paste with robot coupe.

Ingredients
  • 350g
    peanut roasted
  • 225g
    Sugar
  • 75g
    water
  • 21g
    fennel seeds
  • 12g
    liquid sorbitol

Ocoa Shell

PreparationIngredients
Preparation

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™.

Ingredients