Alunga™, Coffee and Café Crokine Praline | Ogonblink

Name: Alunga™, Coffee and Café Crokine Praline | Ogonblink
Ingredients: Part 1 – Shelling of Mould: CHM-Q41ALUN; FNF-CAFCRO; Part 2 – Ganache: 165 ml whipped double cream; 10 g Yiracheffe Ethipioan coffee; 175 g CHM-Q41ALUN; 75 g CHD-R55EXEL; 10 g butter

www.barry-callebaut.com

Create a rich Coffee and Café Crokine Praline with Alunga™ chocolate, combining creamy ganache and cocoa nibs for a decadent treat.

View full recipe on www.barry-callebaut.com

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.

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Ingredients

Part 1 – Shelling of Mould: CHM-Q41ALUN
FNF-CAFCRO
Part 2 – Ganache: 165 ml whipped double cream
10 g Yiracheffe Ethipioan coffee
175 g CHM-Q41ALUN
75 g CHD-R55EXEL
10 g butter

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