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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Candied Orange Almond Praline Recipe

Yield: 35 pralines; depending on size.

candied-orange-almond-praline.jpg

Ingredients

Candied orange peels:

40g

Pure almond marzipan:

100g

Bulk milk chocolate:

130g

Preparation

  • Blend the orange peels as small as possible.

Directions

  • Mix the tempered milk chocolate with the almond marzipan. Add the orange puree.
  • Pour mixture onto parchment paper. Cover with additional parchment paper. Place 2 bars of 8mm thickness over the paper on both sides of the almond marzipan. Use a rolling pin to achieve desired thickness.
  • Allow to cool for approximately 20 minutes.
  • Use a heart-shaped bonbon cutter (must be conical) to cut out bonbons.
  • Knead the remaining almond marzipan, and roll out a previously directed. Cool and cut.
  • Pre-bottom the heart shapes with a thin layer of chocolate. Let set.
  • Enrobe the centers.