Inspiration for this indulgent praline were Andreas’ two daughters Isabell and Linda (Bellinda) - sweet as honey and beautiful as a rose. Enjoy the recipe!
400g Forest Honey
10g Inverted Sugar
2g Bolivian Rose Salt
Bring all the ingredients to the boil.
255g Cacao Barry Elysee 36%
255g Cacao Barry Or Noir "Ame Soeur" by Acherer 71%
Pour the mixture over the chocolate 3 separate times. First of all mix it by hand, after that, take a pole blender and mix it until you get a homogenous consistency.
8g Bolivian Rose Salt
Keep on mixing. Temper the ganache. Pour it into a square mould and after setting cut into 2.5 x 2.5 cm squares.
Use Cacao Barry Or Noir "Ame Soeur" by Acherer 71% for enrobing and Bolivian Rose Salt for decoration.