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.
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
