Ingredients
Almond powder: 600 g
Toofruit® Apricot: 100 g
Icing sugar: 300 g
Cocoa butter: 200 g
Almond oil
Natural food coloring
Preparation
- Start by roasting the almonds, spreading them evenly on a baking tray and baking for 15 minutes at 150°C.
- Blend the almonds. Add the icing sugar and Toofruit® Apricot, then process in the blender until a smooth paste is obtained (duja). Adjust the texture if necessary with a little almond oil.
- Melt 100 g of cocoa butter at 45°C/50°C and mix it with the apricot duja.
- Begin crystallization at 27°C/28°C before filling the chocolates.
- Spray the chocolate molds with 100 g g of colored cocoa butter, using the desired color and creating a gradient effect.
- Cast a thin shell of dark chocolate and allow it to crystallize.
- Fill with the apricot duja, then cap once the praline has crystallized.
- After complete crystallization, demold.
