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.
Cashew nut praline
Roast and leave to cool.
Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained.
Mix together. Add to the previous nut mixture and crystallise at 22°C.
Mix in with the rest of the nuts. Pour into the praline frame.
Mix and warm up to 40°C.
Melt the chocolate at 35°C and mix in the melted cocoa butter.
Add to the previous mixture. Emulsify all ingredients in the cutter. Pour in a frame in a layer of 5 mm high.