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Chocolate Confectionery
Sugar-reduced
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BELCOLADE
NUTTY TABLETS

Complexity level  

 

Composition

  1. Chicory Orange Praliné
  2. Hazelnut Ganache
  3. Peanut Praliné
  4. Prepared Praliné
  5. Walnut Ganache
  1. Belcolade
  2. Recipes
  3. Nutty Tablets
1 Chicory Orange Praliné (6 g per bonbon)
Ingredients
  • Belcolade Selection Lait Sugar Reduced Cacao-Trace 130g
  • Belcolade Selection Noir Sugar Reduced Cacao-Trace 80g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 70g
  • PatisFrance Praliné Amande Doux 59* 220g
  • PatisFrance Pralirex Noisette* 230g
  • Roasted almond pieces 30g
  • Chicory powder 3g
  • Orange zest 5g
Preparation
  • Mix all other ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored almond mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace.
  • Refrigerate at 4°C for 5 min. Leave to set for 6 hours at 16°C with relative humidity below 60%. Close them with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace chocolate and demold them afterwards.
  • Praline 10 g (shell: 4 g, filling: 6 g) 30% sugar reduction.
2 Hazelnut Ganache (5 g per bonbon)
Ingredients
  • Belcolade Selection Noir Sugar Reduced Cacao-Trace 495g
  • Belcolade Selection Lait Sugar Reduced Cacao-Trace QS
  • Fresh cream 35% 330g
  • Glucose 120g
  • Sorbitol 20g
  • Chicory 5g
Preparation
  • Heat the cream, glucose, sorbitol and chicory to 80°C and pour over the Belcolade Selection Noir Sugar Reduced Cacao-Trace.
  • Incorporate the butter once the ganache reaches a temperature between 35-38°C. Create an emulsion with a hand whisk and avoid incorporating any air.
  • Put the ganache in a piping bag (30°C) and fill in a prepared and colored hazelnut mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace (place a Piemonte hazelnut in each hazelnut-shaped cavity of the mold). Leave to crystallize for 12 hours at a temperature of 16-18°C, humidity below 60%. Close the molds with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace.
  • Praline 8 g (shell: 3 g, filling: 5 g) 31% sugar reduction
3 Peanut Praliné
Ingredients
  • Sugar 70g
  • Water 25g
  • Peanuts 100g
  • Salt 4g
Preparation
  • Combine the sugar and water in a pan and heat the whole to 118°C.
  • Add the peanuts and continue cooking. Stir constantly with a spatula until the mixture caramelizes.
  • When the cooking is finished, add the salt and pour on a silicone sheet.
  • After cooling, grind the mixture in a food processor until you obtain a praline paste.
4 Prepared Praliné (4 g per bonbon)
Ingredients
  • Belcolade Selection Lait Sugar Reduced Cacao-Trace* 150g
  • Belcolade Selection Noir Sugar Reduced Cacao-Trace* 75g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 45g
  • PatisFrance Pralirex Noisette 230g
  • Peanut Praliné 170g
  • Peanut butter 80g
Preparation
  • Mix all other ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored peanut mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace. Put in a fridge at 4°C for 5 min. Leave to set for 6 hours at 16°C with relative humidity below 60%. Close them with tempered Belcolade Selection Lait Sugar Reduced chocolate and demold them afterwards .
  • Praline 6.5 g (shell: 2.5 g, filling: 4 g) 30% sugar reduction
5 Walnut Ganache (4.5 g per bonbon)
Ingredients
  • Belcolade Noir Ebony Cacao-Trace 75g
  • Belcolade Selection Lait Sugar Reduced Cacao-Trace 470g
  • Belcolade Selection Noir Sugar Reduced Cacao-Trace QS
  • Fresh cream 35% 340g
  • Glucose 55g
  • Sorbitol 20g
Preparation
  • Heat the cream, glucose and sorbitol to 80°C and pour over the Belcolade Selection Lait Sugar Reduced Cacao-Trace and Belcolade Noir Ebony Cacao-Trace. Incorporate the walnut oil. Create an emulsion with a hand whisk and avoid incorporating any air.
  • Put the ganache in a piping bag (30°C) and fill in a prepared and colored walnut mold, molded with Belcolade Selection Noir Sugar Reduced Cacao-Trace.
  • Leave to crystallize for 12 hours at a temperature of 16-18°C, humidity below 60%. Close the molds with tempered Belcolade Selection Noir Sugar Reduced Cacao-Trace.
  • Praline 7.5 g (shell: 3 g, filling: 4.5 g) 34% sugar reduction.
6 Assembling
Ingredients
Preparation

Make small rectangles of 2 mm thick with tempered Belcolade Selection Noir Sugar Reduced Cacao-Trace chocolate and decorate them with roasted seeds & grains. Glue on top of each chocolate rectangle one of the above filled pralines with tempered Belcolade Selection Sugar Reduced Cacao-Trace chocolate. 

Created by Jeffrey De Weyer

Indulge in our Sugar Reduced chocolate, boasting 40% less sugar and enriched with high fiber prebiotics for a healthier treat. This delicately sweet chocolate is perfect for endless culinary creations, allowing you to experiment with a variety of nuts for unique and delicious combinations

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