NUTTY
TABLETS

Niveau de complexité  

CT C501 SR

Steps

1 Chicory Orange Praliné
Ingrédients
  • Roasted almond pieces 30 g
  • Chicory powder 3 g
  • Orange Zest 5 g
  • PatisFrance Praliné Amande Doux 59% 220 g
  • PatisFrance Pralirex Noisette 230 g
  • Belcolade Selection Lait Sugar-Reduced 34% Cacao-Trace 130 g
  • Belcolade Selection Noir Sugar-Reduced 55% Cacao-Trace 80 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 70 g
Préparation
  • Mix all the 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.
  • Put in a fridge at 4°C for 5 min. Leave to set for 6 hours at 16°C with the relative humidity below 60%. Close with tempered Belcolade Selection Lait Sugar-Reduced Cacao-Trace chocolate and then demold.

Mold ref: Chocolate World CW1190

2 Hazelnut ganache
Ingrédients
  • Fresh Cream 35% 330 g
  • Glucose 120 g
  • Sorbitol 20 g
  • Chicory 5 g
  • Belcolade Selection Noir Sugar-Reduced 55% Cacao-Trace 495 g
  • Butter 35 g
  • Piemonte hazelnuts QS
Préparation
  • Heat the cream, glucose, sorbitol, and chicory to 80°C and pour on 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 (put in every hazelnut shape of the mold a Piemonte hazelnut).
  • Leave to crystallize for 12 hours at 16-18°C, with humidity below 60%.
  • Close the molds with tempered Belcolade Selection Lait Sugar-Reduced Cacao-Trace.

Mold ref: Chocolate World CW1386

3 Peanut praliné
Ingrédients
  • Sugar 70 g
  • Water 25 g
  • Peanuts 100 g
  • Salt 4 g
Préparation
  • Mix the sugar and water in a pan and heat to 118°C.
  • Rub the peanuts into the mixture to create a sandy texture. Return to the heat and caramelize the mixture, stirring continuously with a spatula.
  • When the cooking is finished, add the salt and pour on a silicone sheet. After cooling, grind the mixture with a robot cutter until you obtain a praliné.
4 Prepared praliné
Ingrédients
  • Peanut Praliné 170 g
  • Peanut butter 80 g
  • PatisFrance Pralirex Noisette 230 g
  • Belcolade Selection Lait Sugar-Reduced Cacao-Trace 150 g
  • Belcolade Selection Noir Sugar-Reduced Cacao-Trace 75 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 45 g
Préparation
  • Mix all the  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 the relative humidity below 60%. Close with tempered Belcolade Selection Lait Sugar Reduced chocolate and then demold.

Mold ref: Chocolate World CW1578

5 Walnut ganache
Ingrédients
  • Fresh Cream 35% 340 g
  • Glucose 55 g
  • Sorbitol 20 g
  • Belcolade Noir Ebony Cacao-Trace 75 g
  • Belcolade Selection Noir Sugar Reduced Cacao-Trace 75 g
  • Belcolade Selection Lait Sugar Reduced Cacao-Trace 470 g
  • Walnut Oil 40 g
  • Roasted walnuts QS
Préparation
  • Heat the cream, glucose, and sorbitol to 80°C and pour on 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 16-18°C, with humidity below 60%. Close the molds with tempered Belcolade Selection Noir Sugar-Reduced Cacao-Trace.

Mold ref: Chocolate world CW1093

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