Comet Molding | Valrhona Chocolate

Name: Comet Molding | Valrhona Chocolate
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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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

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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.valrhona.com.

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