Palet d’Or

Ingredients Metric US Volume
Dark couverture, 63%, overwarmed, for the acetate sheet as needed as needed as needed
Heavy cream 320 g 11.3 oz cup + 2 tbsp
Vanilla bean 15 g 0.5 oz 1 ea
Dark couverture, 72%, half melted 390 g 13.7 oz cups
Invert Sugar 54 g 1.9 oz 2 tbsp
Unsalted butter, softened 80 g 2.8 oz 3 tbsp + 1 tsp
Dark couverture, 72%, tempered, for dipping 256 g 9.0 oz 1 cup
Gold leaf as needed as needed as needed
1115 g 39.2 oz


  1. Prepare an acetate sheet on an acrylic base and cover with overwarmed couverture. On the sheet, place a 15-in/380-mm square acrylic frame, ½ in/13 mm high. Place a divider or bar inside the frame to split it in half. (The recipe makes enough ganache for a half-frame, 7½ × 15 in/190 × 380 mm.)
  2. Place the cream in a medium pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat.
  3. Combine the 63% dark couverture and invert sugar. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.
  4. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to form an emulsion.
  5. Cool to 92°F/33.3°C.
  6. Blend in the butter with an immersion blender.
  7. Spread the ganache into the prepared acrylic frame and allow to set overnight at room temperature.
  8. Remove the frame, flip the slab over, and remove the acetate sheet. Place the slab on a guitar cutter and cut into ⅞-in/22-mm squares.
  9. Transfer the pieces to a parchment paper–lined sheet tray, separate them, and let them rest at room temperature for 2 hours to form a crust before finishing.
  10. Using a dipping fork, dip each praline into the 73% dark couverture. Before the couverture sets, place a small piece of gold leaf on each praline. Let set completely at room temperature.
  11. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.