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Snacking
CARABAR SNACK
Made with Almond Hazelnut Praliné
An original recipe by Romain Grzelczyk
Makes 64 pieces
Recipe Step by Step
Step01
HAZELNUT CHOCOLATE WITH ÉCLAT D'OR
Melt the couverture at 115°F (45°C), then mix into the praliné.
Pre-set at 80°F (26°C).
Add the crushed ÉCLAT D'OR and immediately pour into a frame.
Leave to set at 60°F (17°C).
Pre-set at 80°F (26°C).
Add the crushed ÉCLAT D'OR and immediately pour into a frame.
Leave to set at 60°F (17°C).
Step02
SALTED HAZELNUT PRALINÉ
800g PRALINE NOISETTE 50% CARAMELISE
80g COCOA BUTTER
1.5g FLEUR DE SEL
Mix the melted praliné and COCOA BUTTER at 115-120°F (45-50°C), then add the fleur de sel.
Pre-set at 80°F (26°C).
Pour immediately into a frame. Leave to set at 60°F (17°C).
Pre-set at 80°F (26°C).
Pour immediately into a frame. Leave to set at 60°F (17°C).
Assembly and finishing
Pour the pre-set Hazelnut Chocolate with Éclat d'Or into a 6mm-tall frame on top of a sheet of confectionery dipping paper covered with a fine layer of milk chocolate.
Leave to set at 60°F (17°C).
Lay a 4mm-thick frame over the first, and pour out the Salted Hazelnut Praliné.
Leave to set at 60°F (17°C).
Add a 2mm-thick frame on top, and pour out the Dark Gianduja.
Leave to set at 60°F (17°C).
Add a 2mm-thick frame on top and pour out the pre-set TULAKALUM 75%. Immediately place a Crystal-Effect 3D Chocolate Sheet (Ref. 13174) on top.
Before the chocolate is completely set, remove the sheet to create a 3D effect.
Use a slicing machine to immediately cut out 22.5cm strips.
Then cut into 8.5cm bars using a knife.
Leave to set at 60°F (17°C) and a 60% relative humidity level.