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Tanzanie Hazelnut Praline
Ingredients
- Cubic Transfer Sheet x 1 (Or, your preferred design)
- 150g Dark Chocolate 811 (SCC500)
- 120g Hazelnut and Almond Praline (SCM162)
- 230g Tanzanie Origin Dark Chocolate (SCC102B)
- 60g UHT Whipping Cream (SCM280P)
- 10g Unsalted Butter
- 4g Glucose (SCA119)
Method
Velvety smooth hazelnut and almond praliné encased in a shell of intense and bitter dark chocolate. Heaven! Pop a couple of these in your next range of chocolate boxes and your customers will have found a new favourite.
How to Make Tanzanie Heritage Pralines:
Approx 36 Chocolates in 20 mins
- Cut your chosen transfer sheet to the size of the mould and fit into base
- Temper the Tanzanie and fill the mould. Turn out, tap, scrape and allow to completely set
- Warm the Praline and pipe into shells about half way up the shell, leave to set
- Warm the cream to 80°C, pour onto the 811 chocolate, blend and add the glucose
- Pipe on top of the praline leaving 1-2mm to close
- Temper chocolate, close, leave to set and demould
Enjoyed this recipe? Try one of our other origin chocolates next time, we love Mexique and Saint Domingue with this recipe.
Approximate costs
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