Ricetta Edelweiss Vincent Vallée

EDELWEISS CHOCO BAR WITH PIEDMONT PRALINE

Decoration

Bring the black cocoa butter to 29°C, dust the inside of the mould, turn the mould over, and tap to remove the excess. Leave to crystallise before filling with the black couverture.

Filling

Bring the praline to 20°C, the cocoa butter to 26°C, and the milk couverture to 31°C. Mix the hazelnut praline with the crêpe flakes, add the butter and the milk couverture at room temperature. Pour into the moulds at 26–27°C and reduce to 16°C.

Preparation

After lining the mould with carbon black cocoa butter, pour in the dark chocolate couverture at room temperature and turn the mould over to remove the excess, thus forming a thin shell. Garnish the inside of the tablettes with hazelnut praline, leaving 1 mm for the couverture layer. Leave to crystallise for 15 minutes at 16 degrees, 55% humidity. Lightly heat the surface of the tablettes with a hot air blower and close with the dark chocolate couverture; bring the mould to 4°C for 10 minutes, then demould.