Nutty tablets

• Chicory Orange Praliné 
• Hazelnut ganache 
• Peanut praliné

Mix all other ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored almond mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace.

Put in a fridge at 4°C for 5 min. Leave to set for 6 hours at 16°C with relative humidity below 60%. Close them with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace chocolate and demold them afterwards .

Praline 10 g (shell: 4 g, filling: 6 g) 30% sugar reduction.

Heat the cream, glucose, sorbitol and chicory to 80°C and pour on the Belcolade Selection Noir Sugar Reduced Cacao-Trace.

Incorporate the butter once the ganache reaches a temperature between 35-38°C. Create an emulsion with a hand whisk and avoid incorporating any air.

Put the ganache in a piping bag (30°C) and fill in a prepared and colored hazelnut mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace (put in every hazelnut shape of the mold a Piemonte hazelnut). Leave to crystallize for 12 hours at a temperature of 16-18°C, humidity below 60%. Close the molds with tempered Belcolade Selection Lait Sugar Reduced Cacao-Trace.

Praline 8 g (shell: 3 g, filling: 5 g) 31% sugar reduction.

Mix the sugar and water in a pan and heat the whole to 118°C.

Add the peanuts and sand the whole. Return to the heat and caramelize the whole, mixing continuously with a spatula.

When the cooking is finished, add the salt and pour on a silicone sheet.

After cooling, grind the whole with a robot cutter until you obtain a praliné.