Fundamental: Praliné Crispy for Bonbons Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Slowly heat cocoa butter following the temperature instructions and pour onto the praliné. Add salt, puffed rice and crispy crunchies and pour at around 25°C. Allow to crystalize for 24 hours before cutting.

Chef’s tip
Experiment with the quantity of salt to create a unique personalized flavour. Depending on the desired mouth texture, add more or fewer crispy crunchies.

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