Makes 34 - Bars of 17 cm
  • WHIPPED VANILLA BEAN ALMOND PRALINÉ

    Melt the JIVARA 40% Milk Chocolate at 115°F (45°C), then mix into the PRALINÉ.
    Add the split and scraped vanilla.
    Temper to 75°F (24°C).
    Leave to set at 60°F (17°C).
    Beat the PRALINÉ using the paddle attachment in a stand mixer.

  • VANILLA CARAMELIZED ALMOND SLIVERS

    Cook the sugar, water and scraped vanilla at 220°F (105°C).
    Toast the almonds in the oven at 320°F (160°C), then add to the syrup.
    Mix, then spread out onto a tray and leave to dry.

  • FINISHING
    • CARAÏBE 66% Dark Chocolate 2000 g

    Coat a 40 × 40cm guitar sheet with some tempered CARAÏBE 66% Dark Chocolate.

    Before the couverture sets, place two 1cm-tall ganache frames on top for a total height of 2cm.
    Beat the whipped PRALINÉ, pour into the frame and smooth out.
    Leave to set.
    Cut into 16.5 × 2cm bars.
    Temper the couverture and coat the bars.
    Before it sets, arrange approx. 15g of vanilla almonds on each bar.
    Set aside

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