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Recipe Step by Step
Cook the sugar dry to a dark brown caramel.
Pour the caramel on a silicon mat and allow to cool.
Crush the caramel sheet in a food processor to coarse pieces.
Calibrate caramel through a coarse sieve: Crush until all the
caramel bits are sieved through and are roughly the same size.
Framed Manjari Hazelnut Praliné
Melt the MANJARI 64% couverture and COCOA BUTTER together at 115-120°F (45-50°C), mix them with the HAZELNUT 60% PRALINÉ. Heat mixture to 115°F (45°C).
Start crystallizing the chocolate mixture at 75-80°F (25-26°C).
Add the ECLAT D'OR and the Caramel Sprinkles.
Pour the mixture into a 4mm thick frame with a guitar sheet coated with tempered milk couverture.
Leave to harden for 24 to 36 hours.
Manjari Sichuan Framed Ganache
570g heavy cream 36%
110g glucose syrup
70g butter, room temperature
2g ground Sichuan pepper
Infuse the cream with the ground Sichuan pepper overnight.
Strain the cream and adjust the weight to 570g.
Heat the cream with the glucose to 167/176°F (75/80°C), pour half of the glucose cream mixture over the partially melted MANJARI 64% couverture.
Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion.
When the temperature of the Manjari Ganache is between 95/104°F (35/40°C), add the room temperature diced butter and then mix again.
Pour the Manjari Ganache at 93/96°F (34/36°C) into a 10mm frame on top of the Framed Praliné.
Leave to crystallize for 24 to 36 hours at 60/64°F (16/18°C) and 60% humidity.
Assembly and finishing
AN MANJARI 64% COUVERTURE
Pre-coat the framed ganaches with a thin layer of Manjari 64% couverture and immediately cut into 110 x 25mm rectangles with a confectionery guitar.
Coat with tempered Manjari 64% couverture, immediately sprinkle with a few pieces of Caramel Sprinkles on the top right corner of the bar.