Gold snicker

Created by

  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium
level 2

The incredible taste of peanut and chocolate together are heavenly. Both feature in this praline recipe for you to enjoy time after time

Recipe components

Callebaut® ingredients

Vanilla caramel

  • 100g

Cook into caramel.

  • 145g
    35% cream
  • 1pod(s)

Boil and add to the caramel to deglaze. Sieve the caramel.

Add and mix in. Homogenize with the mixer. Store in the fridge.

Peanut praline

  • 180g
  • 50g
  • 1pod(s)

Cook into caramel at 175°C.

  • 300g

Pre-heat the nuts in the oven or microwave to avoid a temperature shock. Add them to the hot caramel and mix in. Spread out on a sheet and leave to cool.

  • 15g
    peanut oil

Finely grind with the robot mixer and add oil bit by bit.

Brush gold powder in the moulds.Mould the chocolate and leave to harden. Fill the chocolate shells with the semi-liquid vanilla caramel and leave to crystallise. Finish with the peanut praline filling and leave to crystallise.Close the moulds and leave to harden.