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  3. Chocolate Bars Cacao-Trace Certified

CHOCOLATE BARS

CACAO-TRACE CERTIFIED

Complexity level  

 

Composition

For 38 bars of 50g each

  1. Belcolade Selection chocolate
  2. Praliné Filling
  3. Enrobing

 

  1. Belcolade
  2. Recipes
  3. Chocolate Bars Cacao-Trace Certified
1 Praliné filling (35g/bar)
Ingredients
  • Salt 2g
Preparation
  • Melt and heat the  Belcolade Selection Noir Cacao-Trace, the  Belcolade Selection Lait Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace together to 45°C.
  • Mix with the PatisFrance Praliné Hazelnut 50%  and salt, then temper at 26-28°C.
  • Pour the praliné into a 9mm frame and leave to crystallize. 
2 Enrobing
Ingredients
  • Roasted hazelnut cubes (3mm) QS
  • OR
  • Roasted hazelnut cubes (3mm) QS
Preparation
  • Cut the praliné filling into desired shapes and enrobe with tempered Belcolade Selection Lait  Cacao-Trace chocolate.
  • Immediately sprinkle roasted hazelnut cubes over it and leave to set for 5 minutes.
  • Enrobe a second time with tempered Belcolade Selection Lait Cacao-Trace chocolate and leave to crystallize at 16°C with a relative humidity level below 60%.
  • Alternatively, you can enrobe the praliné bars but with Belcolade Selection Noir Intense Cacao-Trace dark chocolate.
3 Assembly
Ingredients
Preparation
  • Pour the praliné into a 9mm high frame and cut to desired size after crystallization.
  • Enrobe twice with tempered chocolate, sprinkling roasted hazelnut cubes after the first enrobing.
  • Enrobe a second time to finish.

Created by Michel Eyckerman

A chocolate bar with pralinés and hazelnuts that everybody loves is a must in your shop. This one is not only delicious and crunchy but also made with 100% Belgian chocolate.

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