Our products
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 raspberry crunch
1200 gr raspberry crunch
100 gr milk chocolate
15 gr cocoa butter
Chocolate coating
White couverture chocolate
1. CROUSTILLANT FRAMBOISE INTERIOR
Melt each ingredient (croustillant,
couverture chocolate and cocoa butter) at a temperature of
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, it is necessary
that each ingredient (croustillant, couverture chocolate
and cocoa butter) is at a temperature of 33°C.
2. WHITE CHOCOLATE COATING
Place the pistoles of white chocolate in a bain-
marie. The temperature of the chocolate should not exceed 1°C.
temperature of 40°C.
Then lower the temperature to 26°C.
Finally, raise the temperature to 28°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