Essentials

CHOCOLATE

FRAMED PRALINÉS

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Ingredients

  • 1000 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Almond & hazelnut praline 50%
  • 100 g COCOA BUTTER
  • 250 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). Start crystallizing the chocolate at 25-26°C (75-80°F) before framing.

Leave to set for 24 to 36 hours before coating and cutting out.

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