CHOCOLATE PRALINÉ CUPCAKES

INSTRUCTIONS

• Mix together the eggs, honey and sugar without whisking.
• Add the almond flour. Sift together the flour and Cocoa Power, then sift into the mixture. Add the baking powder.
• Stir in the heavy cream.
• Add the chocolate liqueur (optional) and, finally, the melted Oriado 60% chocolate and butter.
• Pour approx. 60g of mix into the silicone cupcake molds. Cover with greaseproof paper and place 1 or 2 trays on top to make a weight (so the cake stays flat and will not rise too much in the oven).
• Bake in a fan-assisted oven at 355°F (180°C) for approx. 15 minutes.
• Turn out once completely cooled.

• Mix the melted Oriado 60% chocolate and the Almond And Hazelnut Praliné 50%. Check that the temperature is between 113 and 118°F (45 and 48°C).
• Cool in a bain-marie until it reaches 75°F (24°C).
• Spread straight onto a silicone mat and leave to set for at least 3 hours at room temperature.

• When the Almond And Hazelnut Praliné with Oriado 60% chocolate has set, put it in a mixer and beat using the flat beater.
• Stop as soon as the consistency is “pipable”.
• Put the praliné-chocolate mixture in a piping bag and make a nice swirl on each cupcake.
• Garnish with Mixed Crunchy Pearls and a few chopped hazelnuts.