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A classic sablée hides a Mexican Dark Chocolate ganache and a layer of almond praline, enhanced by a fig jelly.
Salvatore Toma
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Products in this recipe
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PralinesArtisan roasted almond praline
Clean tasting praline, delicate and well-balanced flavour of roasted caramelised almonds. Refined structure with a pleasant crunchiness, delicately discernable...
Almonds55%Go to product -
Inclusions
Crunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product -
Milk chocolate
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
Dark chocolateSingle origin
Messico Dark Chocolate
This chocolate has a pleasant chocolaty profile, with hints of smoke and tobacco, originating in the Mexican regions of Sierra de Tabasco and Chiapas.FluidityCocoa
(min)68%Cocoa
butter42%Go to product
