TROPICAL CRUNCHY PRALINE
Praline filled with a crunchy and anhydrous tropical filling.
Difficulty level
Praline filled with a crunchy and anhydrous tropical filling.
Ingredients
| SINFONIA CIOCCOLATO BIANCO | To Taste |
Preparation
Using an air pump, spray the interior part of a polycarbonate pralines mould with yellow-colored cocoa butter (tempered at 28°C).
Remove the excess and let it crystallize completely.
Once crystallized, use tempered SINFONIA CIOCCOLATO BIANCO to create a chocolate outer shell.
Ingredients
| PRALIN DELICRISP TROPICAL | g 400 |
| SINFONIA CIOCCOLATO BIANCO - melted at 40°C | g 100 |
Preparation
Blend together all the ingredients and use it at 28°-30°C.
Stuff the chocolate outer shell with the crunchy filling and let crystallize.
Close the chocolate outer shell with SINFONIA CIOCCOLATO BIANCO tempered and let it crystallize.
Wait until the pralines are completely crystallized before removing them from the mould.
