Almond Praline with Sea Salt

At New York City's Wine & Food Festival, this recipe -- featuring GODIVA Large 31% Milk Chocolate Bars -- won the GODIVA Truffle Showdown. It stands to reason that it will be a winner in your kitchen, too!

Yield: 25 SERVINGS
Difficulty: Advanced

Almond Crumble and Milk Chocolate Disc

200g light brown sugar
200g natural almond flour
200g All-purpose flour
200g butter (unsalted)
350g GODIVA 32% Milk Chocolate (melted)

Add all ingredients in a mixer except chocolate. Make into dough and roll 5mm thick. Place on sheet pan and bake at 325F until light brown. Chop into small pieces and bake again until golden brown and crispy. After it cools down, take 500g and mix with melted chocolate. Put between two pieces of parchment paper and roll to 4mm. Keep in refrigerator until set and cut in small circles using a cutter.

Almond Milk

1000g sliced almonds
4L milk

Toast the almonds almost to the burning point to get the most flavor. Boil the milk and pour over almonds and cover. Keep in refrigerator for about 24 hours and strain it. Blend the strained almonds and use it as almond paste.

Almond Bavarian

500g almond milk +2g sea salt flakes
120g egg yolks
90g almond paste
5 sheet of gelatin (bloomed)
400g whipped cream

Mix egg yolks and sugar in a separate bowl. Boil the milk add the paste, then pour over the yolks and sugar mixture to temper. Pour back into the pot and thicken to make an anglaise. Remove from the heat and add the bloomed gelatin. Let it cool and fold in the whipped cream. Pipe into ring molds and freeze.

Praline Cremeux

200g egg yolks
300g almond milk
200g heavy cream
700g GODIVA 32% Milk Chocolate

Boil the milk and cream, pour over yolks to temper. Pour yolk mixture back into pot to make an anglaise. Pour anglaise over milk chocolate and use a stick blander to make smooth. Let it set about 10 hours before use.

Crunchy Décor

1 bag of feuilles de brick
300g melted clarified butter
100g super fine sugar
300g cocoa butter
300g GODIVA 32% Milk Chocolate

Brush butter on the dough and dust with sugar. Roll dough up and julienne. Twist into small balls and bake at 300’F until golden brown. Melt the chocolate and cocoa butter together and pass through strainer. Put into chocolate sprayer and spray a thin layer over the baked dough nest.

Toasted Almond Garnish

200g toasted sliced almond (finely chopped)
10-15g sea salt flakes

Mix and sprinkle over dish.

Plating Instructions

Place the set Bavarian mousse on the chocolate ring. Pipe the praline cremeux on top of mousse and place nest on top. Put onto plate and make three dots on plate with the praline cremeux. Sprinkle with salted almond garnish. Bon Appetit!