Chicory gianduja crunch balls

These pralines consist of a milk chocolate hollow sphere (Ø 26 mm) filled with a creamy gianduja made from roasted almonds and a subtle hint of chicory. Beneath the filling are crispy wafer flakes, and the exterior is coated with coarsely ground roasted almonds. Chicory is a root and a caffeine-free alternative to coffee, lending a slightly bitter, aromatic-roasty note to the product.

Roast the almonds and leave to cool completely.

Blend or roll the roasted almonds together with the icing sugar into a fine, oily mass. Work in the chicory powder and mix well. Then stir in the tempered milk couverture to create a homogeneous gianduja.

Keep the gianduja ready for further processing.

Place the filling plate over the hollow spheres. Evenly distribute the broken wafer flakes into each sphere. Fill approximately 0.7 g of wafer flakes per hollow sphere.

Fill each sphere with approx. 6 g of gianduja and allow to set slightly. No additional sealing is required, as the filling is shelf-stable.

Roast the raw almonds and coarsely grind them. Sieve the almonds through a coarse and then a fine sieve to achieve a medium granulation.

Allow the coated spheres to set.