Essentials

CHOCOLATE

PRALINÉ FOR FILLINGS

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 1000 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Crunchy almond & hazelnut fruity praline 50%
    • Almond & hazelnut praline 50%
  • 35 g COCOA BUTTER
  • 100 g ÉQUATORIALE LACTÉE 35%
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For
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.

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