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
2100g 60% Almond praliné
750g milk chocolate 40%
32g Norohy vanilla
Melt 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
220g Almond slivers
Cook 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.
2000g dark chocolate 66%
Coat 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.
Recipe courtesy of Norohy