Recipe Step by Step
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
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
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.