Hazelnut Praliné Christmas Party
I. INGREDIENTS Hazelnut praliné 65% Emotion 58 Belgian dark chocolate couverture Sensation 72 Belgian dark chocolate couverture Intense 35 Belgian…
Keywords
- Ø 2.8 cm (bauble) Bonbon mould
- fold in the pâte à bombe with a spatula. Finally
- sugar (2)
- sugar (2) and water (2). Heat the cream
- glucose and sugar (1). Add the High fat Cocoa Powder paste while stirring
- and heat the mixture to 105°C. When heated
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.veliche.com.
Ingredients
- Hazelnut praliné 65%
- Emotion 58 Belgian dark chocolate couverture
- Sensation 72 Belgian dark chocolate couverture
- Intense 35 Belgian milk chocolate couverture
- Obsession 30 Belgian white chocolate
- Crispy Crunchies
- High fat Cocoa Powder
