Coffee vegan praline
Difficulty level
Ingredients
| Sinfonia Vegan Dark DF | To Taste |
| BURRO DI CACAO | To Taste |
Preparation
In a chilled polycarbonate mold (18°C) spray some black colored cocoa butter tempered at 28°C
Let it crystallize and make a chocolate shell using chocolate vegan dark df tempered at 30,5°C
Ingredients
| GLUCOSIO | g 60 |
| coffee | g 120 |
| caster sugar | g 120 |
Preparation
Pour in a pot all the ingredients.
Bring it to boil and keep cooking till get 75°Brix
Ingredients
| SINFONIA VEGAN M*LK DF | g 370 |
| JOYPASTE NOCCIOLA PIEMONTE | g 100 |
| oil | g 50 |
| g 30 | |
| fine soluble coffee | g 10 |
Preparation
Pre-crystallise the chocolate vegan m*ilk at 30.5°
Combine the chocolate with halzenut paste, rice oil, coconut butter (previously melted at 24 -25 °C) and soluble coffee.
Emulsify well using a mixer
Proceed with the filling by creating a layer of expresso conCentrate and one of coffee and halzenut cremino.
Close with pre-crystallised chocolate vegan m*lk df.
