Cinnamon crunchy pralines Recipe by Veliche™ Gourmet

cinnamon-crunchy-pralines

INGREDIENTS (CRISPY CRUNCHIES BASE)

METHOD
  1. Melt the Sensation 72 Belgian dark couverture chocolate
    and the hazelnut paste
  2. Add onto the Crispy Crunchies
  3. Spread into a frame of 0.3 cm high
  4. Leave it in a cold room
  5. INGREDIENTS (CINNAMON GANACHE)
  6. 375 g heavy cream 35%
  7. 70 g invert sugar
  8. 6 g cinnamon powder
  9. 1250 g Intense 35 Belgian milk couverture chocolate
  10. 85 g unsalted butter
METHOD
  1. Boil the heavy cream and the invert sugar.
  2. Remove from the heat and add the cinnamon powder.
  3. Leave to infuse for at least 60 min.
  4. Melt the chocolate and add onto the lukewarm infused cream base.
  5. Mix well and add the unsalted butter.
  6. Blend very smoothly.
  7. Pour the ganache onto a frame of 0.3 cm high containing the Crispy Crunchies base.
  8. Add 0.7 cm ganache to reach a total of 1 cm high.
  9. Leave it in a cold room before cutting 3 x 3 cm squares.
  10. Dip the squares in Intense 35 Belgian milk couverture chocolate.
  11. Decorate with dots of red colouring.
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