Roasted hazelnuts 85g
Carma Claire 100g
Boil the sugar and water at 120°C, add warm hazelnuts and caramelize them at low heat. Cool down and brake down in the Thermomix. 1/5 grate coarsely and set aside. Finely grate the remaining hazelnuts until oil separation. Keep in the refrigerator for 30 min. Add the couverture, temper the mixture and spread it into a frame.
Dried sour apricots 220g
Mince in the Cutter and spread to 3 mm.
Invert Sugar 12g
Coconut Fat 30g
Carma Onyx 40g
Carma Origine rare Venezuela 80g
Heat the cream and invert sugar in the Thermomix at 50°C, add the coconut fat and mix for another 1 minute. Add the couverture drops and mix slowly for about 6 minutes. Keep the rim clean. Cool down to 32°C and spread into the frame.
Put the apricot layer onto the praline and poor the ganache over it. Keep in a cool place for 24 hours, then cut (22mmx22mm) cubes, enrobe with couverture Carma “Bourbon Swiss Top” and give structure by using the airbrush gun.