Melt and heat the Belcolade Selection Noir Cacao-Trace, the Belcolade Selection Lait Cacao-Trace andthe Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace together to 45°C.
Mix with the PatisFrance Praliné Hazelnut 50% and salt, then temper at 26-28°C.
Pour the praliné into a 9mm frame and leave to crystallize.
Enrobing
Cut the praliné filling into desired shapes and enrobe with tempered Belcolade Selection Lait Cacao-Trace chocolate.
Immediately sprinkle roasted hazelnut cubes over it and leave to set for 5 minutes.
Enrobe a second time with tempered Belcolade Selection Lait Cacao-Trace chocolate and leave to crystallize at 16°C with a relative humidity level below 60%.
Alternatively, you can enrobe the praliné bars but with Belcolade Selection Noir Intense Cacao-Trace dark chocolate.
Assembly
Pour the praliné into a 9mm high frame and cut to desired size after crystallization.
Enrobe twice with tempered chocolate, sprinkling roasted hazelnut cubes after the first enrobing.
Enrobe a second time to finish.
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