Ingredients
-
1000 g
Almond praline 60%
- Almond praline 60%
- Hazelnut praline 60%
- Crunchy almond & hazelnut fruity praline 50%
- Almond & hazelnut praline 50%
- 100 g ÉQUATORIALE LACTÉE 35%
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g
Recipe
Melt the milk couverture and COCOA BUTTER at 45-50°C (115-120°F) and mix them with the praliné.
Heat to 45°C (115°F).
Leave to set at 25-26°C (75-80°F), then use a piping bag to fill hollow products or molded chocolate bonbons.
Leave to set for 24 to 36 hours before sealing.