Component 1Praline
Ingredients
| 2000 gr | Regina 35% Milk Chocolate |
| 1000 gr | Sandblasted pistachios |
| 1000 gr | Sugar |
| 500 gr | Water |
| 30 gr | Salt |
Method
Make a warm syrup with 1000 gr sugar, 500 gr water, 30 gr salt and leave to cool.
Soak pistachios with the syrup, spread them well on a baking dish with baking paper and toast them at 145°C with open valve, until the syrup is thoroughly dry. Leave to cool. Proceed to swell using Regina Milk Chocolate.
Preparation
Let crystallise for a night at 14°-16°C, under controlled humidity conditions.
Garnish with green cocoa butter, polish and leave to stand for a night at 14°-16°C, under controlled humidity conditions. Wrap.
