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recipe

Provence almond praliné

Frédéric Hawecker

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Recipe in 1 step

Provence almond praliné

1
PROVENCE ALMONDS PRALINE 60% 1076g 79.6 %
Milk chocolate TANNEA 43% 90g 6.6 %
COCOA BUTTER 90g 6.6 %
Dark chocolate ARCATO 66% 90g 6.6 %
Fleur de sel 5g 0.3 %
Total 1351g 100%

Melt the couverture and the cocoa butter.

Crystallize at 31°C.

Mix with the praliné at 17°C.

Check the temperature and pour into a frame.

Sprinkle with roasted chopped almonds.

Leave to crystallize, divide with the guitar cutter, then coat.