Basil Praline by Candide - Original Beans

Basil Praline by Candide

With Beni Wild 66% Couverture

Vivid Dark Chocolate

Hints of floral honey, apricot and jasmine tea are present in this shimmering, Rarest of Rare chocolate. The taste leads to the wild cacao trees on Amazon forest islands, home to the vivid blue-throated macaw.


Are you a business? Then we love to assist you via info@originalbeans.com
 

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Basil Praline by Candide

  • 10 persons
  • 50 min.

Ingredients

  • 860 g Original Beans Beni Wild 66%

  • 100 g Organic Butter

  • 60 g Invert sugar

  • 260 g Organic Cream

  • 100 g Basil

  • 20 g Liquorice Powder

Preparation

Basil pralines

  1. Extract the basil juice.

  2. Bring cream with invert sugar to the boil, add to that 360g Original Beans Beni Wild 66% and mix.

  3. Add basil juice and mix.

  4. Add butter with a blender.

  5. Allow to crystallise in a suitable form for one day at 12°C.

  6. Cut into the desired shape.

  7. Temper 500g Original Beans Beni Wild 66% and coat the sliced chocolates. Garnish with liquorice powder.

Beni Wild 66% Couverture

Vivid Dark Chocolate

Hints of floral honey, apricot and jasmine tea are present in this shimmering, Rarest of Rare chocolate. The taste leads to the wild cacao trees on Amazon forest islands, home to the vivid blue-throated macaw.


Are you a business? Then we love to assist you via info@originalbeans.com
 

Specifications

Weight
2000 g
Cacao percentage
66%
Bean Origin
Beni, Bolivia
Notes
Price (100g)
€3.60

Ingredients

Cacao mass*, raw cane sugar*, cacao butter*. Cacao solids: 66% minimum. *Certified organic.

Average Nutritional Values

Per 100g

Energy: 2373 KJ / 572 kcal
Fat: 41g
of which saturates: 25g
Carbohydrate: 38g
of which sugar: 33g
Protein: 6g
Salt: 0,03g

SAFEGUARD WILD CACAO LANDS, HOME TO THE VIVID BLUE-THROATED MACAWS

Bon Bon Café Intense

View Origin

Awards & Certifications

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