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Pralina Primavera ariba cioccolato ricette pasticceria per professionisti
Standard Chocolate
lee-ann 15 March 2024

Spring Praline

Difficulty 4

6 steps

Ingredients

ARIBA FONDENTE 60% 38/40 MG 80gr

ARIBA BIANCO 36/38 MG AS NEEDED

ARIBA BURRO DI CACAO AS NEEDED

PRALINE PASTE 200g

HAZELNUT PASTE 50g

PUFFED RICE 30g

FAT-SOLUBLE YELLOW COLOUR AS NEEDED

FAT-SOLUBLE WHITE COLOUR AS NEEDED

Preparation

Step1

Mix the praline paste and the hazelnut paste.

Step2

With a brush, splash the inside of the mould and allow to crystallise.

Step3

Melt Ariba cocoa butter at 45°C, add fat-soluble yellow colour and mix, temper at 32°C. 4. Spray the yellow mixture into the moulds and allow to crystallise.

Step4

Pour the Ariba White chocolate 36/38% MG into a thin layer and leave to crystallise at 6°C.

Step5

Pour the ganache inside the shell.

Step6

Seal the praline with prepared chocolate, allow to crystallise at 6°C and mould.

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