Finger Chocolate Praliné

Ingredients

Grams
Biscuit Chocolate
Egg 200
Egg Yolk 92
Sugar 52
Invert Sugar 80
Belcolade Cocoa Powder 32
Belcolade Noir Pérou 63% 100
Flour 92
Baking Powder 8
Oil 17
Butter 150
Biscuit Chocolate total 823
Cocoa Streusel (for chocolate crisp)
Flour 125
Belcolade Cocoa Powder 20
Almond Powder 150
Brown Sugar 150
Butter 150
Salt Flower 2
Cocoa Streusel (for chocolate crisp) total 597
Chocolate Crisp
Belcolade Noir Selection 55% 60
Praliné 50% PatisFrance 85
Butter 30
Cocoa Streusel 260
Hazelnuts Minced 28
Salt Flower 1
Chocolate Crisp total 464
Praliné Mousse
Milk 180
Praliné 50% PatisFrance 400
Powdered Gelatin 7
Water 42
Ambiante 450
Praliné Mousse total 1079
Creamy Chocolate
Dairy Liquid Cream 35% 333
Milk 333
Sugar 66
Egg Yolk 133
Belcolade Noir Origins Péru 64 400
Creamy Chocolate total 1265
Glaçage Rocher
Oil 90
Belcolade Noir Sélection 55% 35
Carat Coverlux Milk 500
Hazelnuts Minced 120
Glaçage Rocher total 745
Chantilly Chocolate Péru
Dairy Liquid Cream 35% 500
Invert Sugar 20
Belcolade Noir Origins Péru 64 160
Dairy Liquid Cream 35% 500
Powdered Gelatin 4
Water 24
Chantilly Chocolate Péru total 1208

Working Method

Biscuit Chocolate
  • Beat eggs, yolks and sugars in a mixer.
  • Add the cocoa and sifted flour.
  • Melt coating, butter and oil.
  • Blend this mixture to the eggs.
  • Bake in 40X30 frame at 160°C for about 15 min.

Cocoa Streusel (for chocolate crisp)
  • Blend all ingredients together, sift, bake at 140°C for 35 minutes

Chocolate Crisp
  • Count 450 gr for a frame 36/54.
  • Melt the coverture at 35 °C, add the butter and the rest of the ingredients, mix well, spread to 3 mm.
  • Let the block cold. 

Praliné Mousse
  • Heat milk at 50°C and add dessert jelly.
  • Blend the milk curd with the praline and mix together.
  • End up by gently folding in the assembled cream.

Creamy Chocolate
  • Make an egg custard, then pour it on the chocolate.
  • End up by mixing it and pouring on the biscuit.

Glaçage Rocher
  • Roast almonds at 170°C for about 15 min.
  • Melt coatings and oil in a microwave at 45°C, add hazelnuts and use at 32°C.

Chantilly Chocolate Péru
  • Roast almonds at 170°C for about 15 min.
  • Melt coatings and oil in a microwave at 45°C, add hazelnuts and use at 32°C.

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