Enrobed Brazil Praline
Here's some inspiration to bring a touch of Brazil into your chocolate store. The almond used in the praline pairs perfectly with the Single Origin Brazil Chocolate used in the ganache, while roasted sesame seeds and coffee match with the smoky flavour notes of the chocolate. Enrobe with the chocolate of your choice.
Mix together at 45°C. Temper to 23°C and frame. Leave to crystallise.
Mix together at 40°C.
Melt chocolate at 35°C, and add butter oil and melted cocoa butter.
Add both mixtures to a blender and emulsify. Frame at a temperature between 30 and 35°C on top of coffee-sesame praline. Leave to crystallise. Cut with a guitare cutter.
Finishing and assembly:
Enrobe with Callebaut® dark chocolate of your choice and decorate to the taste.