Gingerbread praline | Caprimo
Recipe of Belgian Chocolate Hero Walter Serbruyn
Ingredients
- 35% cream 320 g
- glucose 35 g
- cinnamon powder 1 g
- gingerbread 100 g
- 826NV milk chocolate 670 g
- butter 150 g
- C811NV milk chocolate 100 g
- 826NV dark chocolate 200 g
- cinnamon powder 10 g
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