CHOCOLATE & PRALINÉ
BAR

Complexity level

Makes 8 bars

Composition

Base
Praliné Dome

Steps

1 Base

Ingredients

Belcolade Origins Noir Vietnam 73% Cacao-Trace 80 g

Granulated Coconut PatisFrance 90 g

Silvers of Salted Butter Caramel PatisFrance 20 g

Pralicrac salted butter caramel 200 g

Crispy rice 90 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

Belcolade Selection Lait 35% Cacao-Trace 25 g

Belcolade Cocoa Butter Cacao-Trace 25 g

Fluid Praliné Hazelnut 50% 200 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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