Sensation Bars
An extra-dark chocolate shell with an almond praliné (Praliné feuilleté) filling of crispy flakes and chopped roasted almonds.
Ingredients
Almond praline 60/40 (Valrhona)
820 g
Cocoa butter
100 g
Éclats d'or (Valrhona)
275 g
Roasted chopped almonds
50 g
Extra-bitter chocolate (Valrhona)
to taste
Instructions
1
Prepare roasted chopped almonds
Spread the chopped almonds on a baking tray and bake in an oven at 170°C for 15 minutes. Cool and set aside.
2
Make praline crispy filling (mechanical method)
Place the praline and cocoa butter (heated to 40°C) into a Stephan mixer and emulsify for 2 minutes. Add the crispy flakes and roasted chopped almonds, and mix for 15 seconds. Cool the mixture and use immediately when the temperature drops to 27°C.
3
Make praline crispy filling (manual method)
In a bowl, combine the praline with the cocoa butter melted to about 40°C. Add the crispy flakes and roasted chopped almonds and mix until homogeneous. Gently stir over an ice-water bath to cool to 27°C. Use immediately.
4
Prepare the mold
Use a standard bar mold (7.5 x 15.5 cm). Wipe it clean in advance with a cotton cloth. Temper the mold to 22°C.
5
Coat with shell and fill
Pour in the tempered chocolate, tap the edges of the mold to release air bubbles, and pour off the excess chocolate. When the chocolate begins to set, scrape the rim of the mold even. After setting, fill with the praline crispy filling, leaving 2 mm from the top edge of the mold.
6
Seal the bottom and unmould
Crystallize at 16°C for 24 hours, then seal the bottom with tempered chocolate. Let set at 16°C. Unmoulding is recommended after 24 hours of crystallization. Package directly.
