- 100g milk chocolate
- 220g praline paste
- 50g hazelnut paste
- 50g unsalted butter
- 1kg pre-crystalised chocolate
pralines
Ingredients
Method
melt the chocolate to 40'C
add praline and hazelnut paste
blend to smooth paste and beat in butter
dip moulds in pre-crystalised chocolate and shake out excess
pipe praline into the mould and top with more pre-crystalised chocolate to finish off
leave to set in fridge
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