Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Makes 39 chocolate bars.
Pour the Crunchy Praliné into a 34 x 34cm frame 4mm high placed on an acetate sheet that has been coated with milk chocolate couverture. Leave to set for 24 hours at 16°C (61°F) and then cut out 9 x 3cm rectangles. Pour the Jivara Praliné into 3cm silicone spherical molds and leave to set for 24 hours at 16°C (61°F). Slightly melt the surface of the bars using a heat gun and stick three half-spheres on top. Coat with milk chocolate couverture using a blower on medium speed. Decorate each half-sphere with ground coffee mixed with gold powder.
Have a question about Valrhona, this website, or technical questions about your recipe?