praliné
A praline is a mixture of sugar and crushed dried fruits such as hazelnuts, walnuts, almonds, pistachios, ...
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Peanuts, also called peanuts, are not part of dried fruits but are actually legumes. We then speak of peanut paste instead of praline.
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Most of the time the mixture is 50% sugar and 50% dried fruit. Sugar being very inexpensive, a praline with a high content of dried fruit will obviously be more expensive.
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To obtain a tasty interior, we add chocolate couverture as well as cocoa butter to the praline.
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Currently the sugar / dried fruit praline is not yet homemade. The objective will be to make the praline in the workshop from crushed dried fruits mixed with sugar.
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GANACHES
A ganache is a mixture of chocolate and crème fraîche, condensed milk or other dairy substitute.
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In our workshop we use coconut milk or almond milk.
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A ganache can be prepared as it is with an original chocolate whose taste is sufficient in itself or add other ingredients to make a thousand different ganaches: lemon, orange, coffee, earl gray, cardamom, spices, .. .
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A ganache created without preservative should be consumed within 3 to 4 weeks while a praline will be valid for 2-3 months because it does not contain any dairy product.
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caramel
The caramel interiors consist of caramelized sugar and crème fraîche heated to a boil . You can add butter, salt, spices.
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Finally, it is possible to add chocolate to obtain a chocolate caramel.
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Butter and crème fraîche are replaced by vegetable alternatives such as coconut oil and cream or vegetable milk
