Ve­gan Choco­late Pra­lines

FILL­ING MAKES AROUND 34 PRA­LINES EACH PREP TIME AROUND 1 HOUR CAST­ING TIME AROUND 1 HOUR

F&B World - - SPECIAL FEATURE -

FILL­ING FOR THE WHITE CHOCO­LATE

CASHEW BUT­TER

Blend 300 grams lightly roasted cashews, 100 ml rice bran oil, and 65 grams raw honey un­til the mix­ture forms a smooth paste.

CO­CONUT SUGAR CARAMEL

Caramelize 200 grams co­conut sugar un­til it reaches 160° C and is com­pletely melted. Stir in 100 ml co­conut cream and 20 grams rice bran oil. Deglaze un­til it reaches 120° C. Cool down rapidly and store in the re­frig­er­a­tor un­til ready for use.

FILL­ING FOR THE MILK CHOCO­LATE CHICKPEA, COF­FEE, AND HAZEL­NUT FILL­ING

Blend 250 grams chickpea flour, 100 grams hazel­nut oil, 100 grams roasted hazel­nuts, and 75 grams freshly ground cof­fee beans un­til the mix­ture forms a smooth paste.

FILL­ING FOR THE DARK CHOCO­LATE

CHOCO­LATE HUM­MUS

Blend 200 grams canned or blanched chick­peas and 65 grams rice bran oil un­til smooth. Fold in 150 grams 72 per­cent melted ve­gan dark choco­late ( tem­per­a­ture should be at around 50° C).

TO CAST THE CHOCO­LATES

Melt choco­lates at 60° C. Tem­per at 28° C. Pour over mold, tap, and turn over to re­move ex­cess choco­late. Let it set. Fill choco­late al­most to the top with the fol­low­ing pair­ings: white choco­late with co­conut caramel and cashew but­ter; milk choco­late with the chickpea, cof­fee, and hazel­nut fill­ing; and dark choco­late with rasp­berry jam and dark choco­late hum­mus. Seal bot­tom with more choco­late. Let it set in­side the re­frig­er­a­tor for 10 min­utes, then tap lightly to re­lease the choco­late pra­lines.

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