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Praline with candied orange paste and almond cremino.
Stefano Laghi
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Components
1. Almond Cremino
| 700 g | Edelweiss White Chocolate |
| 300 g | Ambra Milk Chocolate |
| 600 g | bitter almond paste |
| 200 g | coconut oil |
Mix the oil and almond paste, add the tempered chocolates and mix well.
2. Orange Paste
| 300 g | candied orange cubes |
| 150 g | glucose syrup 60 de |
Blend with a cutter until you get a paste.
Assembly and decoration
Decorate a polycarbonate mould, produce a shirt of Edelweiss White Chocolate Icam Professional Code 8372. Fill 1/4 with the orange paste, finish filling with the almond cremino, let crystallize then close with tempered chocolate. Cool and unmould.
Products in this recipe
-
White chocolateEdelweiss White Chocolate
Premium quality white chocolate; versatile for flavour and technical performance, ideal for all kinds of use.FluidityCocoa
butter30%Total
fat36%Go to product -
Milk chocolate
Ambra Milk Chocolate
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.FluidityCocoa
(min)40%Cocoa
butter38%Total
fat46%Go to product
