Milk Chocolate Squares with Popping Candy & Crispy Ganache - Recipe with images
Delicious chocolates with a surprising crispy biscuit and popping candy centre! Follow our easy step-by-step, illustrated recipe and indulge with home-made chocolates...
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Cooking tools:
- Dipping fork
- Mixing bowl
Ingredients
- 500g Alunga™ milk chocolate couverture (450 + 50)
- 5g Mycryo cocoa butter
- 300g Ocoa dark chocolate couverture
- 200g Favorites almond and hazelnut praline paste
- 65g pailleté feuilletine flakes
- 40g popping candy
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