Gold snicker
The incredible taste of peanut and chocolate together are heavenly. Both feature in this praline recipe for you to enjoy time after time.
Share
Recipe instructions
Vanilla caramel
| Ingredients | Preparation |
|---|---|
| Cook into caramel. |
| Boil and add to the caramel to deglaze. Sieve the caramel. |
| Add and mix in. Homogenize with the mixer. Store in the fridge. |
Peanut praline
| Ingredients | Preparation |
|---|---|
| Cook into caramel at 175°C. |
| Pre-heat the nuts in the oven or microwave to avoid a temperature shock. Add them to the hot caramel and mix in. Spread out on a sheet and leave to cool. |
| Finely grind with the robot mixer and add oil bit by bit. |
| Brush gold powder in the moulds.Mould the chocolate and leave to harden. Fill the chocolate shells with the semi-liquid vanilla caramel and leave to crystallise. Finish with the peanut praline filling and leave to crystallise.Close the moulds and leave to harden. |
