Exotic
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Almond praline by homely recipe
Whole almond 325 g
Sugar 125 g
Water 50 g
Glucose syrup 75 g
Vanilla pod 1,5 pcs.Roast almond into sugar syrup (made from water, sugar, glucose and vanilla pod) to brown color.
Allow to cool.
Beat by blender to liquid consistence.
Cool it. -
Filling “Exotic”
Exotic puree 100 g
Cream 85 g
Milk chocolate Lactee Superieure 320 g
Lemon juice 10 g
Rosemary oil 10 gMix hot puree with melted chocolate, then add cream, rosemary oil, lemon juice.
Beat by blender.
Allow to cool. -
Finishing
Coating with chocolate “Equateur”.
