Provence almond praliné
Instructions:
- Melt the couverture and the cocoa butter.
- Crystallize at 31°C.
- Mix with the praliné at 17°C.
- Check the temperature and pour into a frame.
- Sprinkle with roasted chopped almonds.
- Leave to crystallize, divide with the guitar cutter, then coat.
ΣΥΣΤΑΤΙΚΑ
- PROVENCE ALMONDS PRALINE 60% 1076gr
- Milk chocolate TANNEA 43% 90gr
- COCOA BUTTER 90gr
- Dark chocolate ARCATO 66% 90gr
- Fleur de sel 5gr
Total1351gr
