Rocher | Valrhona Chocolate
Pre-enrobe the dark chocolate praliné then use a cutter to divide into 15mm squares. Give the dark chocolate pralines a first enrobing, having gently rehea
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.
Ingredients
- 1030g PRALINE A/N 50% FRUITE CRAQUANT
- 415g CARAMELIA 36%
- 50g ECLAT D'OR
- Chopped almonds
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