BLOOM
CARAÏBE 66% (as needed)DARK CHOCOLATE CRUNCHY PEARLS (as needed)CARAMÉLIA CRUNCHY PEARLS (as needed)Base: Spread some tempered chocolate into a 6mm
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Stand mixer
- Food processor
- Instant-read thermometer
- Spray gun
- Chocolate mold
- Piping bag
- Toothpick
- Offset spatula
- Ruler
- Frame
- Fine-mesh sieve
- Chef's knife
- Saucepan
- Tray
- Hot plate
Ingredients
- WHIPPED ALMOND & HAZELNUT PRALINÉ 1200g
- 50% CRUNCHY ALMOND HAZELNUT PRALINE 400g
- MILK BAHIBE 46%
- CARAÏBE SPRAY MIX 90g
- COCOA BUTTER 210g
- DARK CARAIBE 66%
- CARAÏBE 66% (as needed)
- DARK CHOCOLATE CRUNCHY PEARLS (as needed)
- CARAMÉLIA CRUNCHY PEARLS (as needed)
