Home > Recipes > Chocolatery > Bonbons, bars and lollipops > Bonbons Praliné Héritage
Bonbons Praliné Héritage
New
Ingredients:
- Plantation Alto El Sol Millesime 2008
- Praliné Héritage
| Preperation | Ingredients |
| Melt | 100 g Praliné Héritage
11 g powdered milk 0%fat |
| At 32°C, add tempered | 150 g de Alto El Sol 65% |
| Set in frame mould |
Transfer from IBC, member of the Barry Callebaut group
Discover all the IBC decoration range on www.ibcbelgium.be