Coated in creamy vegan milk chocolate, the pairing of cashew nuts and cumin seeds give a crunch to these delicious praline bon bons.
Ingredients250g cashew nuts 150g sugar 3g cumin seeds 600g PatisFrance praline almond 300g Belcolade Cacao Trace vegan milk chocolate (46%) buttons 40g Belcolade Cacao Trace pure prime pressed cocoa butter 2g sea salt |
MethodCaramelise the sugar and add the roasted cashew nuts and add the cumin seeds. Leave to cool down and mix into a liquid paste. Melt the chocolate and cocoa butter and mix with all the ingredients and temper the whole at 24°C. Pipe the filling between two thin chocolate disks made out of Belcolade Cacao Trace vegan milk chocolate. Leave to crystallise for 10 minutes in a fridge of 5°C. Dip the filled disks in tempered Belcolade Cacao Trace vegan milk chocolate and leave to set. |
Recipe courtesy of Belcolade
