Caramel Praliné Sprinkles Chocolate Bonbon | Valrhona Chocolate
Melt down the dark couverture and praliné to about 45/50°C. Temper the mass down to 24°C. Crush and sieve the Éclats d’Or through to remove the wafer crumbs
Ingredients
- 277g Caster sugar
- 9g Cinnamon powder
- 282g TANARIVA LACTEE 33%
- 118g PRALINE NOISETTE 66% FRUITE
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