VALRHONA HOT CHOCOLATE HAZELNUT PRALINÉ RECIPE
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Ingredients
- 160g GROUND NYANGBO 68%
- 300g Cream
- 60g 50% CARAMELIZED HAZELNUT PRALINÉ
- 25g GROUND NYANGBO 68%
- 10g 50% CARAMELIZED HAZELNUT PRALINÉ
- As needed Fleur de sel
- 100g Whole milk or oat milk
- 20g Water
- As needed Hazelnut Praliné Foam
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