Cashew nut praline with roasted white chocolate and vanilla ganache

Ruth Hinks

Ruth Hinks

28th February 2017

Cashew nut praline with roasted white chocolate and vanilla ganache

As part of The Staff Canteen Live, Ruth Hinks will be creating cashew nut praline with roasted white chocolate and vanilla ganache ⁣for her demonstration ⁣at ScotHot 2017 - supported by Westlands. ⁣You can register here:


  • Cashew nut praline:
  • 250g salted cashew nuts
  • 250g sugar
  • Roasted white chocolate and vanilla ganache:
  • 100g 35% whipping cream
  • 1.5g roasted vanilla
  • 20g glucose
  • 20g sorbitol
  • 300g roasted white chocolate
  • 0.5g salt


Cashew nut praline:
Caramelise the sugar and pour on a mat and allow to set then blend in a thermomix. Blend up cashew nuts and slowly add into a stone grinder. Blend until smooth.
Mix 200g cashew praline with 100g Cacao Barry Ghana and spread between 2 sheets and set. Cut into size and use in your chocolate.
Roasted white chocolate and vanilla ganache:
Boil the cream, vanilla, sorbitol, glucose and salt. Pour over the roasted white chocolate. Blend and allow to cool before piping.
Line your moulds with Ghana and fill with your Ganache, put the cut cashew disk into the chocolate and cap it off. Allow to crystallise and turn out.

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