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Recipe Step by Step
60% HAZELNUT & ALMOND PRALINÉ WITH PUFFED AMARANTH
25g Cocoa butter
230g 60% Almond & Hazelnut
190g Puffed amaranth
4g Fleur de sel
519g Total weight
Melt the Hukambi couverture and cocoa butter at 110/120°F (45/50°C) and mix with the praliné.
Heat to 115°F (45°C).
Allow the mixture to start crystallizing at 75/79°F (25/26°C) then add the puffed amaranth and fleur de sel.
Pour it into a frame. Crystallization: 24 to 36 hours.
HUKAMBI 53% GANACHE FOR FRAMES
255g Heavy cream 36%
80g Glucose DE60
60g European-style butter
870g Total weight
Heat the cream with the glucose to 140/150°F (60/65°C), then combine half with the partly melted chocolate.
Mix well with a spatula, add the rest of a the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed butter at room temperature, which should be at approximately 65°F (18°C) and mix using an immersion blender again.
Pour the ganache at a temperature of 90/93°F (32/34°C) into a frame.
Assembly and finishing
Pour the tempered praliné into a 34 × 34cm ganache frame (depth: 4mm) placed on top of a guitar sheet coated with milk chocolate.
Leave in the refrigerator for 10 minutes to trigger crystallization.
Put a 6mm-deep frame on top of the praliné and pour in the Hukambi ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat it with a layer of tempered couverture chocolate.
Use a guitar cutter to slice it into 15 × 36mm rectangles.
Enrobe the bonbons with some tempered couverture and decorate using a fork or the blade of a cutter.