Praliné with Orange Marzipan Bonbons

Specification

  • Refine the orange peels in cutter until a puree.
  • If desired orange colour lightly.
  • Mix into the marzipan.
  • Mix the tempered milk chocolate –ALT 247– with the praliné –ALT 55–.
  • Add the nut pieces.
  • Pour into a frame on 4 mm thickness, and let it set.
  • Pour the soft orange marzipan with a spatula on top of the praline in to a second
  • frame for 4 mm thickness.
  • Cover the marzipan with a thin layer of chocolate.
  • Turn upside down and cut with a guitar string into the desired dimensions.
  • Enrobe the centers with dark chocolate –ALT 219–
  • Make decoration with transfer sheet immediately.
  • Leave to crystallize in the refrigerator for 20 minutes then remove the transfer sheet.
 

 

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MATERIALS
AMOUNT APPROXİMATELY 120 PIECES
INGREDIENTS

COCOA HAZELNUT PRALINE
ALT 55
500g

MILK CHOCOLATE
ALT 247
350g

BROKEN ROASTED HAZELNUTS
60g

FOR ORANGE MARZIPAN

ALTINMARKA MARZIPAN
850g

FRESH oORANGE PEEL
80g

DESIRED AMOUNT ORANGE COLOUR

FOR ENROBING

DARK CHOCOLATE
ALT 219
1250g

DECORATIVE TRANSFER SHEET