recipe
Provence almond praliné
Frédéric Hawecker
Recipe in 1 step
Provence almond praliné
1| Praliné 60% with Almonds from Provence | 1076 g | 79.6 % |
| TANNEA® 43% - Milk | 90 g | 6.6 % |
| COCOA BUTTER | 90 g | 6.6 % |
| Dark chocolate ARCATO 66% | 90 g | 6.6 % |
| Fleur de sel | 5 g | 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. |