SATURNIA BONBON
lngredients: PRALINE AMANDE NOISETTE 50% FRUITE
Procedures: 2
An original recipe by Jérémy Aspa Makes 150 pieces
Whipped Praliné
- 800g 50% CRUNCHY ALMOND HAZELNUT
- 270g BAHIBE 46%
- Melt the chocolate at 115°F (45°C), then mix into the praliné. Temper at 75°F (24°C). Leave to set on a tray. Use a stand mixer with a flat beater to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
Spray Mix
- 350g BAHIBE 46%
- 150g Cocoa Butter
- Melt the ingredients together. Strain before use. To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).