Mix all other ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored almond mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace.
Put in a fridge at 4°C for 5 min. Leave to set for 6 hours at 16°C with relative humidity below 60%. Close them with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace chocolate and demold them afterwards .
Praline 10 g (shell: 4 g, filling: 6 g) 30% sugar reduction.
Heat the cream, glucose, sorbitol and chicory to 80°C and pour on the Belcolade Selection Noir Sugar Reduced Cacao-Trace.
Incorporate the butter once the ganache reaches a temperature between 35-38°C. Create an emulsion with a hand whisk and avoid incorporating any air.
Put the ganache in a piping bag (30°C) and fill in a prepared and colored hazelnut mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace (put in every hazelnut shape of the mold a Piemonte hazelnut). Leave to crystallize for 12 hours at a temperature of 16-18°C, humidity below 60%. Close the molds with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace.
Praline 8 g (shell: 3 g, filling: 5 g) 31% sugar reduction.
Mix the sugar and water in a pan and heat it up to 118°C.
Add the peanuts and stir with a spatula until the peanuts are caramelized.
When the cooking is finished, add the salt and pour on a silicone sheet.
Once the praline has cooled and hardened, break it into pieces and put it in a robot cutter. Pulse the mixture until it becomes a fine praline.
Auteur: Jeffrey De Weyer (Technical Advisor Chocolate)
