CHOCOLATE & PRALINÉ
BAR

Complexity level  

Makes 8 bars

Café Ambré

Steps

1 Base
Ingredients
  • Granulated Coconut PatisFrance 90 g
  • Crispy rice 90 g
  • 200 g
  • 80 g
  • Silvers of Salted Butter Caramel PatisFrance 20 g
Preparation

Roast the coconut. Mix all the ingredients, then add the melted crystallized chocolate. Spread out between two rules of 1 cm. Once set, cut out bars of 2.5 x 12.5 cm.

2 Praliné Dome
Ingredients
  • 200 g
  • Belcolade Selection Lait 35% Cacao-Trace 25 g
  • 25 g
Preparation

Blend the milk chocolate and the cocoa butter at 45°C then mix with the praliné. Crystallize at 25°C. Fill the molds with 5 g per dome.

3 Assembly & Finishings
Ingredients
Preparation
  • Unmold the domes. 
  • Put 5 domes per bar. 
  • Coat the bar with the Belcolade Sélection Lait 35% Cacao-Trace. 
  • Decor with some roasted coconut on top. 

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