Coated in creamy vegan milk chocolate, the pairing of cashew nuts and cumin seeds give a crunch to these delicious praline bonbons.
250g cashew nuts
3g cumin seeds
600g PatisFrance praline almond
40g Belcolade Cacao Trace pure prime pressed cocoa butter
2g sea salt
Caramelise 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