ENROBED PRALINES

Belcolade products used in this recipe:

• Cryst-o-fil Noir

Duo

Ingredients

• 300g Marzipan
• 30g Pistachio paste
• 20g Melted cocoa butter
• 15g Kirsch
• 300g Cryst-o-fil Noir
• 20g Almonds praline "a l'ancienne"
• 30g Invert sugar

Preparation

Pistachio Mass

mix all ingredients together and roll out on a thickness of 4mm and let rest
for ½ hour at 18°C.

Mass Dark

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk. 
Incorporate the almond praline and the invert sugar and bring this
on top of the pistachio marzipan.  Let rest for 1 hour at a temperature
of 18°C.  Bring on both sides tempered chocolate and cut with the guitar
Enrobe with tempered Noir Selection and finish with a rectangle
of marble effect white, green and dark.