Moulded Praline | Le Royal
Sang Kyun Jeong's Moulded Praline recipe features omija jelly, white chocolate caramel, and pistachio ganache, created by a South-Korean World Chocolate Masters finalist. Perfect for chocolate...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 170 g omija juice
- 115 g sugar
- 2 g pectin
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