Single-Origin Cameroon Crunch Praline Recipe

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

Preparation

Prepare the popcorn from the kernels.
Cook the sugar to a caramel and add the popcorn. Mix well to evenly coat the popcorn.
Allow to cool, then crush into small pieces.
Warm the PatisFrance Praliné Hazelnut and Belcolade Origins Noir Philippines 68% Cacao-Trace to 104°F (40°C), then pre-crystallize to 75°F (24°C).
Fold in the crushed popcorn and Crousticrep until evenly incorporated.

Heat the cream to 176°F (80°C).
Dry-caramelize the sugar and carefully deglaze with the hot cream.
Cool the mixture to 176°F (80°C), then dissolve the sorbitol and invert sugar.
Pour over the Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate.
Mix to create a smooth emulsion.
Add the clarified butter and blend with an immersion blender until perfectly smooth.
Use the ganache at 95-100°F (35-38°C).

Line a 6 mm frame with parchment paper and stencil with pre-crystallized Belcolade Selection Noir Cacao-Trace chocolate.
Spread the Praliné Hazelnut with Popcorn evenly into the frame.
Allow to crystallize at 61-64°F (16-18°C) with a relative humidity below 60%.
Deposit the Philippines 68% ganache in a second 6 mm layer over the praliné.
Let crystallize for 12 hours under the same conditions.
Remove the frame and apply a thin layer of pre-crystallized Belcolade Selection Noir Cacao-Trace.
Before complete crystallization, cut into pralines equally.
Enrobe with pre-crystallized Belcolade Selection Noir Cacao-Trace and finish as desired.
Store at 61°F (16°C) with a relative humidity below 60%.