The combination of soft vanilla praline and the sweet and crunchy almonds make this the perfect on the go snack.
Makes 34 - 17cm bars
Whipped vanilla bean almond praliné
Ingredients2100g 60% Almond praliné 750g milk chocolate 40% 32g Norohy vanilla |
MethodMelt the Milk Chocolate at 115°F (45°C), then mix into the praliné. Add the split and scraped vanilla. Temper to 75°F (24°C). Leave to set at 60°F (17°C). Beat the praliné using the paddle attachment in a stand mixer. |
Vanilla caramelized almond slivers
Ingredients220g Almond slivers 135g sugar 75g water |
MethodCook the sugar, water and scraped vanilla at 220°F (105°C). Toast the almonds in the oven at 320°F (160°C), then add to the syrup. Mix, then spread out onto a tray and leave to dry. |
Finishing
Ingredients2000g dark chocolate 66% |
MethodCoat a 40 × 40cm guitar sheet with some tempered dark chocolate. Before the couverture sets, place two 1cm-tall ganache frames on top for a total height of 2cm. Beat the whipped praliné, pour into the frame and smooth out. Leave to set. Cut into 16.5 × 2cm bars. Temper the couverture and coat the bars. Before it sets, arrange approx. 15g of vanilla almonds on each bar. Set aside. |
Recipe courtesy of Norohy
