Rocher | Valrhona Chocolate
Pre-enrobe the dark chocolate praliné then use a cutter to divide into 15mm squares. Give the dark chocolate pralines a first enrobing, having gently rehea
Ingredients
- 1030g PRALINE A/N 50% FRUITE CRAQUANT
- 415g CARAMELIA 36%
- 50g ECLAT D'OR
- Chopped almonds
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