Almond Praline with Cranberry Bonbon

Specification

  • Refine the dried cranberries.
  • Mix the chocolate with praline and add the refined cranberries.
  • Spread thin layer of milk chocolate on a grease proof paper and placed under a frame.
  • Immediately pour the ganache into the frame.
  • Allow to cool for approximately 60 minutes.
  • Cut with a guitar string into desired dimensions.
  • Bring the centers to room temperature before enrobing in dark chcolate –ALT 219–.
  • Make decoration with transfer sheet immediately.
  • Leave to crystallize in the refrigerator for approximately 20 minutes then remove the
  • transfer sheet. 
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MATERIALS
AMOUNT APPROXİMATELY 110 PIECES
INGREDIENTS

ALMOND PRALINE
ALT 259
350g

MILK CHOCOLATE
ALT 247
210g

DARK CHOCOLATE COIN
ALT 219
500g

SWEETENED DRIED CRANBERRIES
50g

FOR ENROBING

DARK CHOCOLATE
ALT 219
50g

DECORATIVE TRANSFER SHEET