Finger Chocolate Praliné - Puratos

Ingredients

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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