Crunchy chocolate pecan candies

Place a 30 x 30 cm stainless steel frame on a baking sheet covered with parchment paper.

Prepare the inner pecan crisp. Melt the Unipatis Croustillant Pécan Caramélisé, milk chocolate and cocoa butter separately, bringing each ingredient to exactly 33°C. The cocoa butter should have a creamy consistency before being incorporated. Using a tempering machine will allow the cocoa butter to be properly tempered and avoid the crystallization stage. When all ingredients are at the same temperature of 33°C, mix gently until a homogeneous, glossy mass is obtained. Never exceed 33°C.

Spread and smooth Immediately pour the mixture into the stainless steel frame. Spread with a spatula and smooth the surface with a levelling ruler to achieve a perfectly uniform thickness.

Level out and let stand Lightly tap the baking sheet on the work surface to level out the surface. Leave to rest for 2 hours at room temperature (18-20°C). Once the crunchy pecan interior is fully hardened, carefully remove from the mold and cut into 2x2 cm squares using a knife or guitar.

Enrobing Using a chocolate fork, completely coat each square in tempered couverture chocolate. Place on parchment paper and leave to crystallize for 1h at 18-20°C.