CHOCOLATE BARS

CACAO-TRACE CERTIFIED

Complexity level

Composition

For 38 bars of 50g each

Belcolade Selection chocolate
Praliné Filling
Enrobing

1 Praliné filling (35g/bar)

Ingredients

1000g

Belcolade Cocoa Butter Cacao-Trace 30g

Belcolade Selection Noir Cacao-Trace 200g

Belcolade Selection Lait Cacao-Trace 100g

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 crystallise.

2 Enrobing

Ingredients

Belcolade Selection Lait Cacao-Trace QS

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 crystallise at 16°C with a relative humidity level below 60%.

3 Assembly

Ingredients

Preparation

Pour the praliné into a 9mm high frame and cut to desired size after crystallisation.
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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