BONBON PRALINE AND TANGERINE JELLY
CRISPY PRALINE “QUADRO”
370gr Chuncho Milk 36%
130gr Cocoa Butter
60gr Extra Dry Butter 84%
950gr Pralinê Ontueux Hazelnut 50%
90ge Paillette Feuilletine
Mix the praline with the almond paste. Add the milk chocolate and butter melted at 35°C, mix well, add the cocoa butter “melted at 32°C” and mix well. Finally add the Paillete Feuilletine and mix gently. Pour into a 36 x 36 x 1cm box. Leave to crystallize for 12 hours and cut.
300gr Tangerine Fruit Puree
70gr Liquid Glucose 42 DE
50gr Cane Sugar
8gr Pectin NH
2gr Ice Cream Stabilizer
Mix the pectin, stabilizer and sugar.
Heat the puree with the glucose to 40ºC. Add the mixture of pectin NH, stabilizer and sugar, stirring vigorously. Boil 1 minute. Pour a portion over the tangerine cream and freeze, reserving the rest to decorate.
PRALINE AND TANGERINE JELLY BONBON
2000gr Piura Blanco Dark 74%
5gr Orange Shimmering Dye
Temper the chocolate and make a thin layer in polycarbonate molds. Fill with the jelly and then with the praline and let it crystallize for 12 hours. Close the bonbons with tempered chocolate. Unmold.