Frédéric Bau

Almond Paste

Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Nothing can better homemade almond paste, but you will need a very sturdy food processor to make it— perfectly feasible at home for a small batch. Store it in the refrigerator and use it to make chocolate bonbons with an incomparably refined taste.

Ingredients

  • 2 tablespoons (40 g) honey
  • ⅔ oz. (20

Method

In a saucepan, bring the honey, glucose syrup (1), water, and sugar to the boil.

Process the almonds in the bowl of your food processor (2) and add the boiling syrup. Process until the mixture reaches the consistency of a paste. The temperature should be