Search

Show all results
  1. Belcolade
  2. Recipes
  3. Single-Origin Cameroon Crunch
Sustainable cocoa
Enrobed praline
Adding texture
Improve taste
Flavouring
Origins
Fine enrobing
Ganache
Improve texture
Panning
Tempering
Storytelling to consumers

SINGLE-ORIGIN CAMEROON CRUNCH

Complexity level  

For 120 pieces

Composition
  1. Praliné à l'Ancienne with Popcorn
  2. Cameroon Intense Ganache

 

  1. Belcolade
  2. Recipes
  3. Single-Origin Cameroon Crunch
1 Praliné à l'Ancienne with Popcorn
Ingredients
  • 150 g
  • PatisFrance Praliné à l'Ancienne 67% 400 g
  • PatisFrance Crousticrep Blond Fleur 25 g
  • Granulated sugar 25 g
  • Popcorn kernels 25 g
  • Salt 2 g
Preparation
  • Prepare the popcorn from the kernels.
  • Cook the sugar to a caramel and add the popcorn. Mix well to evenly coat the popcorn.
  • Allow to cool, then crush into small pieces.
  • Warm the PatisFrance Praliné à l'Ancienne 67% and Belcolade Origins Noir Cameroon 80% Cacao-Trace to 104°F (40°C), then pre-crystallize to 75°F (24°C).
  • Fold in the crushed popcorn and Crousticrep Blond until evenly incorporated.
2 Cameroon Intense Ganache
Ingredients
  • 200 g
  • Granulated sugar 63 g
  • Heavy cream 35% fat 253 g
  • Sorbitol 13 g
  • Invert sugar 30 g
  • Clarified butter 20 g
Preparation
  • Heat the cream to 176°F (80°C).
  • Dry-caramelize the sugar and carefully deglaze with the hot cream.
  • Cool the mixture to 176°F (80°C), then dissolve the sorbitol and invert sugar.
  • Pour over the Belcolade Origins Lait Cameroon 45% Cacao-Trace and Belcolade Origins Noir Cameroon 80% Cacao-Trace chocolates.
  • Mix to create a smooth emulsion.
  • Add the clarified butter and blend with an immersion blender until perfectly smooth.
  • Use the ganache at 95-100°F (35-38°C).
3 Assembly
Ingredients
Preparation
  • Line a 6 mm frame with parchment paper and stencil with pre-crystallized Belcolade Selection Noir Intense Cacao-Trace chocolate.
  • Spread the Praliné à l'Ancienne with Popcorn evenly into the frame.
  • Allow to crystallize at 61-64°F (16-18°C) with a relative humidity below 60%.
  • Deposit the Cameroon Intense Ganache in a second 6 mm layer over the praliné.
  • Let crystallize for 12 hours under the same conditions.
  • Remove the frame and apply a thin layer of pre-crystallized Belcolade Selection Noir Intense Cacao-Trace.
  • Before complete crystallization, cut into pralines using waterjet technology.
  • Enrobe with pre-crystallized Belcolade Selection Noir Intense Cacao-Trace and finish as desired.
  • Store at 61°F (16°C) with a relative humidity below 60%.

Created by Matty Van Caesseele and Geert Centho

The deep cocoa intensity and naturally fruity notes of Cameroon cocoa are layered through both the praliné and ganache, while caramelized popcorn brings a delicate crunch and a subtle roasted sweetness, creating a sophisticated praline with remarkable depth and character.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2026

BELCOLADE IS A BRAND OF Belcolade