Summer Delight | Valrhona Chocolate
Once the praliné has crystallized, leave it to cool down to room temperature (20/21°C) before cutting it into 15 mm cubes with a confectioner’s slicer. Two
Ingredients
- 20g BEURRE DE CACAO
- 150g BITTER LACTEE 39%
- 150g P125 COEUR DE GUANAJA
- 1000g PRALINE A/N 50% FRUITE CRAQUANT
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