Saturnia Bonbon | Valrhona Chocolate
Make the Whipped Praliné and leave to set at 60°F (17°C). Temper the Spray Mix, then spray a little onto a silicone mat. Store at room temperature. Use a p
Ingredients
- 800g 50% FRUITY ALMOND/HAZELNUT PRALINÉ
- 270g BAHIBE 46%
- 350g BAHIBE 46%
- 150g COCOA BUTTER
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