Intense Manjari | Valrhona Chocolate

Name: Intense Manjari | Valrhona Chocolate
Ingredients: 775g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG; 194g ABSOLU CRISTAL NAPPAGE NEUTRE; 31g Water; 917g Whipping cream 35%; 9g Cinnamon powder; 73g Invert sugar; 129g Whole eggs; 39g Invert sugar; 64g Caster sugar; 39g Ground almonds; 62g Cake Flour T45; 13g CACAO POUDRE; 9g Baking powder; 62g Whipping cream 35%; 39g BEURRE LIQUIDE CLARIFIE; 26g Chocolate liquor; 26g GUANAJA 70%

www.valrhona.com

Spread the praliné crunch to 2mm thick between two plastic sheets and set aside in the refrigerator. Once the praliné sheet has set and is cold, cut out in

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Ingredients

775g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG
194g ABSOLU CRISTAL NAPPAGE NEUTRE
31g Water
917g Whipping cream 35%
9g Cinnamon powder
73g Invert sugar
129g Whole eggs
39g Invert sugar
64g Caster sugar
39g Ground almonds
62g Cake Flour T45
13g CACAO POUDRE
9g Baking powder
62g Whipping cream 35%
39g BEURRE LIQUIDE CLARIFIE
26g Chocolate liquor
26g GUANAJA 70%

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