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Lychee praline
Ingredients:
- Milk origin couverture Papouasie
- Dark origin couverture Mexique
-
Dark couverture
Extra-bitter
Guayaquil
Lychee praline
Makes 10 moulds of 24
| Preperation | Ingredients |
| Heat to 90°C |
1000 g lychee pulp
|
| Add and mix well | 1400 g milk chocolate couverture Origine Papouasie
750 g dark chocolate couverture Origine Mexique |
| When the mixture reaches 30°C, add | 130 g butter |
Use Extra Bitter Guayaquil couverture for the
chocolate shells.