Chocolates with Praline Filling - Our recipe with photos
Easter just wouldn't be the same without chocolates! Follow our step-by-step, illustrated recipe and indulge with these delicious chocolates with a rich praline filling.
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Cooking tools:
- Chocolate mold
- Instant-read thermometer
Ingredients
- 500g Alunga™ milk chocolate couverture
- 5g Mycryo cocoa butter
- 15g Inaya™dark chocolate couverture
- 30g Alunga™ milk chocolate couverture
- 100g hazelnut paste
- 50g Favorites almond and hazelnut praline paste
- 12g Mycryo cocoa butter or cocoa butter
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