SALTED CARAMEL PRALINER

A refined cut praline that can be freely modified and customised by combining different layers of fillings and cutting it into various shapes. Ganash flavoured with milk chocolate and caramel, with the addition of Himalayan salt leaves an original, long – lasting impression.

RecipePhoto

Used products and decorations

LIME LEAVES

Code 333308

CHOCOLATE DARK 72%

Code CHN72XXA3

CHOCOLATE MILK 34%

Code CHL35XXC3

COCOA BUTTER

Code 2371

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Recipe

GANACHE

Ingredients:

1000 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

270 gCream (32% fat)

30 gInvert sugar

35 gCocoa butter Barima Artisanal (code 2371)

5 gHimalayan salt

10 gConcentrated caramel paste

Preparation:

Bring the cream with the invert sugar to boil and pour it on the chocolate. Add the concentrated caramel paste and the salt, blend it all together at about 34°C, add the cocoa butter and blend again until combined and smooth. Pour into a 35 x 35 x 0.7 cm frame and leave to set. When set, cut out the shapes and cover with Milk chocolate 34% Barima Artisanal (code CHL35XXC3). Decorate with Dark chocolate 72% Barima Artisanal (code CHN72XXA3) and Willow Leaves Lime Barbara Decor (code 333308).

TIPS

Cut pralines can be freely modified by combining various layers of fillings and cuffing into different shapes.