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Recipe Step by Step
Set up a ganache frame 14” x 14” x 3/8” with a thin chablon on the bottom.
Heat the glucose, invert sugar, oat milk, ALMOND PRALINE, and sea salt to 55°C (131°F). Pour over the ALMOND INSPIRATION and COCOA BUTTER.
Mix the ganache. Pour into the prepared frame at 32°C (89.6°F). Rest the ganache for 24-48 hours.
Release the frame and add a chablon to the top. Quickly cut with a guitar on wires spaced about 1” or 2.5 cm. Enrobe in a DARK SATILIA NOIRE 62% couverture. Decorate as desired.
*Chef's tip: If using a large food processor machine such as a Stephan with an air vacuum, pull to 20 in.Hg. A vacuum is not necessary.