Golden Boy

1000g Praliné paste 50% Piemonte
200g Speculoos crumbs
100g Mini rice poppers
80g Cocoa butter
120g Milk chocolate drops Selection 44%

• Mix the warm cocoa butter (45°C) with the speculoos crumbs and rice poppers.
• Add the praliné paste and carefully mix to avoid breaking the crunchy elements.
• Finish by adding the tempered milk chocolate.
• Spread the mixture evenly between two thickness bars and let it crystallize in the fridge (12-14°C).
• Once set, cut out shapes using the Sinterklaas cutter (art. 156006).
• Allow the pieces to reach room temperature before dipping them in dark chocolate Selection 70% (art. 19693).

Tip: The mixture can easily be remelted, re-crystallized, and reused for spreading or incorporating into another recipe.