Preparation
For the peanut praline:
Preheat the peanuts and grind them with oil. Unfold out and permit to chill.
Warmth the sugar, water and vanilla to type a caramel.
Brush the gold powder into molds. Add the Callebaut Milk Chocolate – 823 and permit to set.
Fill with the caramel and crystallize.
Add the praline and crystallize.
For the vanilla caramel:
Caramelize the sugar.
Deglaze with boiled cream and vanilla.
Add the Callebaut Milk Chocolate – 823. Combine and homogenize.
Retailer in a fridge
