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Assembly
Place a 30 x 30 cm stainless steel frame on a baking sheet covered with parchment paper.
Spread the crispy praline interior with a spatula, smoothing the surface with a levelling ruler.
To even out the surface, lightly tap the sheet on the work surface and leave to rest for 2 h at room temperature.
Once the crispy praline interior has hardened, remove from the mould and cut into 2 x 2 cm squares using a knife or guitar.
Using a chocolate fork, completely coat the ganache squares in the tempered couverture chocolate.
Ingredients
Inside caramel crunch
1200 gr caramel crunch
100 gr milk chocolate
15 gr cocoa butter
Chocolate coating
Dark couverture chocolate
1. CARAMEL CROUSTILLANT INTERIOR
Melt each ingredient (crisp, chocolate couverture and cocoa butter) at a temperature of between 30°C and 33°C.
When all ingredients are at the right temperature, mix them together, making sure not to exceed 33°C.
To avoid tempering the chocolate, each ingredient (crisp, chocolate couverture and cocoa butter) must be at a temperature of 33°C.
2. BLACK CHOCOLATE COATING
Place the pistoles of dark chocolate in a bain-marie.
The temperature of the chocolate should not exceed 50°C.
Then lower the temperature to 29°C.
Finally, raise the temperature to 31°C. The chocolate should retain
Utensils
- 30 x 30 cm stainless steel frame
- Knife or guitar for cutting
- Chocolate fork