Brazil ganache and cashew praline stick

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

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.

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Recipe components

Callebaut® ingredients

Cashew nut praline

Ingredients	Preparation
200g cashew nuts	Roast and leave to cool.
135g caster sugar 35g peanut oil	Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained.
120g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 845 - 5kg Block 35g Callebaut - Cocoa Butter - Cocoa - Cocoa Butter - 4kg Callets	Mix together. Add to the previous nut mixture and crystallise at 22°C.
3g salt	Mix in with the rest of the nuts. Pour into the praline frame.

Brazil ganache

Ingredients	Preparation
370g 35% cream 35g sorbitol powder 60g glucose syrup DE 60 65g inverted sugar syrup	Mix and warm up to 40°C.
550g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Brazil - 2.5kg Callets 40g NCB-HD706	Melt the chocolate at 35°C and mix in the melted cocoa butter.
85g anhydrous butter	Add to the previous mixture. Emulsify all ingredients in the cutter. Pour in a frame in a layer of 5 mm high.