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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

Crispy Passion Praline Recipe

Yield: Approx. 120, depending on size.

Ingredients - First Layer

Bulk Milk Chocolate:

270g

Pure Hazelnut Puree:

90g

Crispy Crepe Crunchies:

75g

Ingredients - Second Layer

Butter:

125g

Praline Paste:

100g

Honey:

100g

Passion Fruit Puree:

60g

Bulk Milk Chocolate:

250g

Bulk Dark Chocolate:

250g

Preparation

  • Defrost the puree.
  • Bring the butter to room temperature.
  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions - First Layer

  • Mix the tempered milk chocolate with the hazelnut puree and crispy crepe crunchies.
  • Pour the mixture into the frame until it is 1/3 full. Let set.

Directions - Second Layer

  • Mix the creamy butter with the praline paste. Add the honey and puree.
  • Add the tempered dark chocolate and milk chocolate to the butter mixture.
  • Immediately pour the cream on top of the first layer.
  • Allow to set for approximately 30 minutes.
  • Cut with guitar cutter or knife into desired dimensions.
  • Bring the centers to room temperature before enrobing in tempered dark chocolate.