WHIPPED VANILLA BEAN ALMOND PRALINÉ
- 60% ALMOND PRALINÉ 2100 g
- JIVARA 40% 750 g
- NOROHY VANILLA 32 g
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
- Almond slivers 220 g
- Sugar 135 g
- Water 75 g
- Norohy vanilla 4 g
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.
- 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.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!DOWNLOAD A PDF OF THE RECIPE