PRALIN AND SNACK FRIZZY CHOC
Pralines with a fizzy filling
Difficulty level
Pralines with a fizzy filling
Ingredients
| SINFONIA NOCCIOLATO BIANCO - tempered at 26-28°C | To Taste |
Preparation
Fill the mold with chocolate.
Vibrate and turn the mold upside down to remove excess chocolate.
Clean up excesses and set to crystallize.
Ingredients
| JOYCREAM FRIZZZI POP CHOC | g 200 |
| SINFONIA CIOCCOLATO BIANCO - melted at 45°C | g 20 |
Preparation
Combine the two ingredients.
Fill the chocolate shells with the fizzy filling.
Refrigerate until completely hardened.
Close the mold with tempered SINFONIA NOCCIOLATO BIANCO.
Wait for the praline to be completely crystallize before removing it from the mold.
Chocolatier and Pastry Chef
