Comet Molding | Valrhona Chocolate
Molding Spray a thin layer of pre-crystallized Azélia spray mix inside the reindeer molds. Leave to harden at 60°F (17°C). Use some pre-crystallized Azél
Ingredients
- 400g Cocoa butter
- 600g Azélia 35%
- 250g Équatoriale Lactée 35%
- 100g Cocoa butter
- 1000g Caramelized Almond Praline 60%
- 250g Blanched almond sticks
- 130g Whole blanched almonds
- 120g Caster sugar
- 35g Water
- 1350g Almond Praline 60% for molding
- 500g Caramelized almonds
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