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Plant-Based Cashew Cumin Praliné Bonbon

7 Dec 2021




Caramelize the sugar and add the roasted cashew nuts and add the cumin seeds. Leave to cool down and mix into a liquid paste. Melt the chocolate and cocoa butter and mix with all the ingredients and temper the whole at 24°C. Pipe the filling between 2 thin chocolate disks made out of Belcolade Selection M. Plant-Based Cacao-Trace.. Leave to crystalize for 10 minutes in a fridge of 5°C. Dip the filled disks in  tempered Belcolade Selection M. Plant-Based Cacao-Trace  and leave to set.

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