Summer Delight | Valrhona Chocolate

Name: Summer Delight | Valrhona Chocolate
Ingredients: 20g BEURRE DE CACAO; 150g BITTER LACTEE 39%; 150g P125 COEUR DE GUANAJA; 1000g PRALINE A/N 50% FRUITE CRAQUANT; 800g icing sugar; 400g fresh egg whites; 16g orange zest; 8g lemon zest; 6g gum Arabic powder; 4g white wine vinegar

www.valrhona.com

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

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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.

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