Directions:

COFFEE AND PEANUT PRALINE

• 1. Roast almonds and chop them up together with the peanuts. Set aside 70g.
• 2. Caramelize sugar and glucose, then add remaining nuts.
• 3. Cool, chop and grind the mixture. Cool to 86­°F, then add the Fusion Coffee, chocolate couverture, and 70g of nuts previously set aside.
• 4. Cool to 75°F and spread praline to a thickness of 1 cm. Leave to crystallize.
• 5. Cut praline into 2 cm x 11 cm bars and add an almond sablé of the same size.
• 6. Partially dip them into milk chocolate couverture containing 30% chopped, roasted almonds.

COFFEE CARAMEL

• 1. Make a caramel with the sugar and glucose.
• 2. Heat the cream with the invert sugar. Stir the hot cream into the caramel to stop the caramelization process and bring the mixture to 221°F.
• 3. Remove from heat and add chocolate, Fusion Coffee, butter, and salt. Stir well and leave mixture to cool.
• 4. Transfer caramel to a piping bag and pipe onto the surface of the bars. Add a 2 cm x 11 cm chocolate plaquette and two 1 cm x 8 cm curved chocolate shapes.
• 5. Finish bars by decorating with caramelized peanuts to the center of each.