Porter Beer Amber Praline

  • Bring beer with the invert sugar to 75°C
  • Pour onto the Belcolade Selection Amber CT and mix
  • When it reaches 35 °C add the cold butter and mix with a hand mixer
  • Pour into pre-crystalized and decorated mold at 26°C crystallize for 12 hours at 18 °C with a humidity below 60 % 
  • Seal

Tips and Tricks
*Use a dark local Porter beer with cocoa and coffee notes

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