CARAMEL CRUMBLE PRALINE
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C.
With a pastry bag fill the rectangular silicon moulds.
Place in the fridge for at least 1 hour until the filling is completely crystallized.
Ingredients
| RENO CONCERTO FONDENTE 64% - any kind of chocolate |
Preparation
Spread over the surface of the pralines a thin layer of untempered chocolate that you like.
Wait for the hardening and umould.
Cover with tempered chocolate (the one you prefer).
Decorate the surface with pearlescent food coloring.
Pastry Chef, Chocolatier and Baker
