Search

Show all results
  1. Belcolade
  2. Recipes
  3. Cumino
Selection Filled bars Decoration

CUMINO

Complexity level  

CT PBM46

Composition

  • Praliné Filling
  1. Belcolade
  2. Recipes
  3. Cumino
Cumino

Steps

1 Praliné Filling
Ingredients
  • PatisFrance Praliné Almond 50% 500 g
  • Cashew Nuts 250 g
  • Sugar 150 g
  • Cumin Seeds 3 g
  • Sea Salt 2 g
Preparation
  • Caramelize the sugar and add the roasted cashew nuts and cumin seeds. Leave to cool down and mix into a liquid paste with a robot cutter. 
  • Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and cocoa butter, mix with all the ingredients and temper the whole mixture at 24°C. Pipe the filling between 2 thin chocolate disks made out of Belcolade Selection M. Plant-Based Cacao-Trace. Leave to crystalize for 10 minutes in a fridge at 5°C. 
  • Dip the filled disks in tempered Belcolade Selection M. Plant-Based Cacao-Trace and leave to set.

Created by Michel Eyckerman

The plant-based cumino envelops a luscious praliné infused with roasted cashew nuts and enrobed with the Belcolade Selection M. Plant-Based Cacao-Trace. A refined balance of warmth and depth. 

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2025

BELCOLADE IS A BRAND OF Belcolade