Delicate and absolutely delicious, this chocolatey shell gives way to a medley of sweet and softly salted nuts, wrapped in caramel and infused with Prova Gourmet's coffee fusion. Each bite provides exceptional flavour, to be enjoyed as a sweet treat or refined dessert.
Coffee and peanut praline
Ingredients175g white almonds 335g peanuts 66g DE40 glucose 1g fleur de sel | MethodRoast the almonds and chop them up together with the peanuts (set aside 70g). Caramelise the sugar and the glucose, then add the nuts. Cool, chop and grind the nuts. Cool to 86°F, then add the melted Fusion coffee and couverture, then the 70g of chopped peanuts set aside earlier. Cool to 75°F, then spread the praline to a thickness of 1cm. Leave it to crystallise. Cut the praline into 2 x 11cm bars and add an almond sablé of the same size. Partially dip them into milk chocolate couverture containing 30% chopped, roasted almonds. |
Coffee caramel
Ingredients384g cream 238g DE40 glucose 2g fine salt 20g butter | MethodMake a caramel with the sugar and glucose. Heat the cream with the invert sugar. Stir the hot cream into the caramel to stop the caramelisation process and bring the mixture back to 221°F. Take it off the heat, then add the butter, Fusion coffee, salt and chocolate. Stir well. Leave the mixture to cool then pipe the caramel on the surface of the bars. Add a 2 x 11cm chocolate plaquette and two 1 x 8cm curved shapes. Decorate the bars by adding a caramelised peanut to the centre of each one. |
Recipe courtesy of Prova Gourmet
