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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 peanut crunch
– 1200 gr peanut crunch
– 100 gr milk chocolate
– 15 gr cocoa butter
Chocolate coating
Dark couverture chocolate
INSIDE CROUSTILLANT CACAHUÈTE
Melt each ingredient (croustillant, couverture and cocoa butter) at a temperature between 30°C and 33°C.
When all ingredients are at the right temperature, mix them, making sure not to exceed 33°C.
To avoid tempering the chocolate, each ingredient (croustillant, couverture and cocoa butter) must be at a temperature of 33°C.
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 remain at this temperature until its final use.
Utensils
- 30 x 30 cm stainless steel frame
- Knife or guitar for cutting
- Chocolate fork