Exotic

  • 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 g

    Mix hot puree with melted chocolate, then add cream, rosemary oil, lemon juice.
    Beat by blender.
    Allow to cool.

  • Finishing

    Coating with chocolate “Equateur”.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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