Brazil ganache and cashew praline stick
Multi-layered pralines are the biggest trend in confectionery. They are the proof of ultimate craftsmanship. This chocolate stick combines a dark single origin chocolate ganache with the sweet pleasure of a cashew praline filling. Consider it a tribute to Brazil: the origin country of both ingredients.
- Level:
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Medium
Cashew nut praline
Ingredients: Cashew nut praline
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200 gCashew nuts
Preparation: Cashew nut praline
Roast and leave to cool.
Ingredients: Cashew nut praline
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135 gCaster sugar
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35 gPeanut oil
Preparation: Cashew nut praline
Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained.
Ingredients: Cashew nut praline
Preparation: Cashew nut praline
Mix together. Add to the previous nut mixture and crystallise at 22°C.
Ingredients: Cashew nut praline
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3 gSalt
Preparation: Cashew nut praline
Mix in with the rest of the nuts. Pour into the praline frame.
Brazil ganache
Ingredients: Brazil ganache
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370 g35% cream
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35 gSorbitol powder
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60 gGlucose syrup de 60
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65 gInverted sugar syrup
Preparation: Brazil ganache
Mix and warm up to 40°C.
Ingredients: Brazil ganache
Preparation: Brazil ganache
Melt the chocolate at 35°C and mix in the melted cocoa butter.
Ingredients: Brazil ganache
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85 gAnhydrous butter
Preparation: Brazil ganache
Add to the previous mixture. Emulsify all ingredients in the cutter. Pour in a frame in a layer of 5 mm high.
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