Ingredients for the filling
- 200 g — almond-hazelnut pralineCallebaut
- 50 g — milk chocolate couvertureGHANA Cacao Barry
- 13 g — cocoa butterCacao Barry
- 70 g — buckwheat flour
- 1.5 g — salt
- 15 g — Split crumbsCacao Barry
Ingredients for the shell
- Dark chocolateCallebaut
- Dark chocolate couverture70-30-44 Callebaut
- Chocolate beads (perles)Cacao Barry
FILLING:
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Buckwheat flour – must be toasted.
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Melt the chocolate to 45°C – temper it.
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Combine all components.
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Temper by cooling down to 28°C.
Assembly:
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Place crumbs at the bottom of the candy;
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Add the filling.
CANDY SHELL:
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Shell: Dark chocolate truffle shell by Callebaut.
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Coating: Dark chocolate couverture 70-30-44 by Callebaut.
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Decor: Chocolate beads (perles) by Cacao Barry.
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