Gold snicker

Created by

  • Marc Ducobu - Callebaut® Ambassador 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

Used Callebaut products

Vanilla caramel

IngredientsPreparation
  • 100g
    sugar

Cook into caramel.

  • 145g
    35% cream
  • 1pod(s)
    vanilla

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

IngredientsPreparation
  • 180g
    sugar
  • 50g
    water
  • 1pod(s)
    vanilla

Cook into caramel at 175°C.

  • 300g
    peanut

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.