Mesquite | Ogonblink
I combined smoked almonds and ancho Chile with dark chocolate to mimic the heat of the roasting process. The ancho Chile adds a subtle heat ... read more
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Ingredients
- 90 g water
- 216 g sucrose
- 29 g powdered glucose
- 14 g sorbitol
- 324 g mesquite smoked almonds
- 11 g skimmed milk powder
- 74 g 845
- 80 g Cocoa - Cocoa Butter - 4kg Callets
- 516 g homemade smoked almond praline
- 20 g M-7PAIL
- 272 g 36% cream
- 4 g dried and ground ancho chile
- 43 g glucose syrup DE 60
- 29 g sorbitol powder
- 31 g invert sugar
- 21 g clarified butter
- 221 g 70-30-38NV
- 94 g 845
- 40 g Cocoa - Cocoa Butter - 4kg Callets
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