Martini Cioccolato Spring Praline

Spring Praline

Ariba Fondente 60%

Difficulty 4

ARIBA FONDENTE 60% 38/40 MG 80gr

ARIBA BIANCO 36/38 MG AS NEEDED

ARIBA BURRO DI CACAO AS NEEDED

PRALINE PASTE 200g

HAZELNUT PASTE 50g

PUFFED RICE 30g

FAT-SOLUBLE YELLOW COLOUR AS NEEDED

FAT-SOLUBLE WHITE COLOUR AS NEEDED

Mix the praline paste and the hazelnut paste.
With a brush, splash the inside of the mould and allow to crystallise.
Melt Ariba cocoa butter at 45°C, add fat-soluble yellow colour and mix, temper at 32°C. 4. Spray the yellow mixture into the moulds and allow to crystallise.
Pour the Ariba White chocolate 36/38% MG into a thin layer and leave to crystallise at 6°C.
Pour the ganache inside the shell.
Seal the praline with prepared chocolate, allow to crystallise at 6°C and mould.