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Recipe Step by Step
01
WHIPPED ALMOND & HAZELNUT PRALINÉ
Melt the chocolate at 115°F (45°C), then mix into the praliné. Temper at 75°F (24°C). Leave to set on a tray. Use a stand mixer with a paddle attachment to whip the mixture, but make sure the temperature does not rise above 75-80°F (25-26°C).
02
CARAÏBE SPRAY MIX
90g COCOA BUTTER
210g DARK CARAIBE 66%
Melt the ingredients together. Strain before use. Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your pieces a shiny finish. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
Assembly and finishing
CARAÏBE 66% (as needed)DARK CHOCOLATE CRUNCHY PEARLS (as needed)CARAMÉLIA CRUNCHY PEARLS (as needed)Base: Spread some tempered chocolate into a 6mm-high ganache frame. Before it has set, cut out 24 x 9cm rectangles. Leave to set. Use some tempered chocolate to mold the 3 Egg Mold Collection (18947). Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then use a toothpick to cut out an oval from eight half-eggs. Leave to set at 60°F (17°C) until the chocolate is ready to slip out of its mold. Stick the egg halves to the base by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly.Stems: Use a food processor to turn the chocolate into a modeling paste and form into small stems. Leave to set at 60°F (17°C).Assembly: Assemble the eggs on the base (see photo), spray on the tempered Spray Mix, then assemble the three final glossy eggs. Beat the praliné in a food processor, then pipe out using a piping bag and add a few Crunchy Pearls. Plant the chocolate stems in the praliné, then add decorations as desired.