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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- I. 320 g blanched almonds
- 245 g granulated sugar
- 44 g corn syrup
- 39 g water
- II. 48 g cocoa butter
- 55 g dark chocolate, chopped preferably Belcolade 600
- 564 g almond praline
Method
- I. 1. Place blanched almonds on sheetpan and allow to warm in oven at 250 degrees F.
- 2. In large saucepan over high heat, combine granulated sugar, corn syrup and water. When sugar mixture reaches 315 degrees F, add almonds to saucepan gradually, taking care to not bring down the temperature of the sugar mixture. When mixture reaches 330 degree F, remove from heat.
- 3. Pour onto metal table and allow to cool completely. Once cooled, break peices apart and grind to make coarse puree. Place in refiner to refine to 210 microns.
- II. 1. In medium saucepan, melt cocoa butter and chocolate and bring to 90 degrees F.
- 2. Place almond praline into blender. Add cocoa butter mixture. Mixture should not reach above 80 degrees F.
- 3. Scale to 67 g and pour into metal frame 3/8" thick. Allow to set for 12 hours.
- 4. Using paint roller, precoat top with chocolate. Flip and coat underside with untempered chocolate.
- 5. Cut with guitar and enrobe in machine. Place transfer sheet on top and let set.
- 6. Remove transfer sheet.
