Praline truffles with red berries

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Medium

Preparation: 50 min

Rest: 4h

For 20 pieces

Which caramels are used in this recipe?

Red berries caramel pieces

Ingredients

75 g almond/hazelnut praline
8 g cocoa butter
15 g milk chocolate
15 g dark chocolate
18 g red berries caramel pieces

270 g white chocolate
30 g red berries caramel pieces

Directions

Heat praline, cocoa butter, milk and dark chocolates up to 35°C.
While cooling (without falling below 30°C), mix the above ingredients.
Add caramel pieces.
Pour the mixture in a rectangular tin.
Keep at 10°C for 3h.
Unmould and cut into small cube shapes.
Keep at 10°C.

Melt white chocolate until it reaches 43°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Add caramel pieces.
Dip the praline cubes into the white chocolate.
Let crystallize on a rhodoid sheet at 15°C.
Keep in a dry place at 10°C.

To order a Box

cuisinez caramel

The first one is free!

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