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:
Medium

Cashew nut praline

Ingredients: Cashew nut praline

  • 200 g
    cashew nuts

Preparation: Cashew nut praline

Roast and leave to cool.

Ingredients: Cashew nut praline

  • 135 g
    caster sugar
  • 35 g
    peanut oil

Preparation: Cashew nut praline

Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained.

Preparation: Cashew nut praline

Mix together. Add to the previous nut mixture and crystallise at 22°C.

Ingredients: Cashew nut praline

  • 3 g
    salt

Preparation: Cashew nut praline

Mix in with the rest of the nuts. Pour into the praline frame.

Brazil ganache

Ingredients: Brazil ganache

  • 370 g
    35% cream
  • 35 g
    sorbitol powder
  • 60 g
    glucose syrup DE 60
  • 65 g
    inverted sugar syrup

Preparation: Brazil ganache

Mix and warm up to 40°C.

Preparation: Brazil ganache

Melt the chocolate at 35°C and mix in the melted cocoa butter.

Ingredients: Brazil ganache

  • 85 g
    anhydrous 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.