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
- Spray gun
- Chocolate mold
- Piping bag
- Toothpick
- Instant-read thermometer
- Fine-mesh sieve
- Ruler
- Frame
- Offset spatula
- Chef's knife
- Tray
- Stove
- Hot plate
Ingredients
- 1200g 50% CRUNCHY ALMOND HAZELNUT PRALINE
- 400g MILK BAHIBE 46%
- 90g COCOA BUTTER
- 210g DARK CARAIBE 66%
- CARAÏBE 66% (as needed)
- DARK CHOCOLATE CRUNCHY PEARLS (as needed)
- CARAMÉLIA CRUNCHY PEARLS (as needed)
