Hazelnut Praliné Christmas Party | Veliche

Name: Hazelnut Praliné Christmas Party | Veliche
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

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I. INGREDIENTS Hazelnut praliné 65% Emotion 58 Belgian dark chocolate couverture Sensation 72 Belgian dark chocolate couverture Intense 35 Belgian…

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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

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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.veliche.com.

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