Brazil ganache and cashew praline stick
level 2
Multi-layered pralines are the biggest trend in confectionery. They are the proof of ultimate craftsmanship. This chocolate stick combines a dark single origin chocolate ganache with the sweet pleasure of a cashew praline filling. Consider it a tribute to Brazil: the origin country of both ingredients.
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Recipe components
Callebaut® ingredients
Cashew nut praline
| Ingredients | Preparation |
|---|---|
| Roast and leave to cool. |
| Mix with 130 g of cashew nuts and mix in the cutter until a semi-liquid paste is obtained. |
Mix together. Add to the previous nut mixture and crystallise at 22°C. | |
| Mix in with the rest of the nuts. Pour into the praline frame. |
Brazil ganache
| Ingredients | Preparation |
|---|---|
| Mix and warm up to 40°C. |
Melt the chocolate at 35°C and mix in the melted cocoa butter. | |
| Add to the previous mixture. Emulsify all ingredients in the cutter. Pour in a frame in a layer of 5 mm high. |
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