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Mycryo® praliné
Ingredients:
- Mycryo® Cocoa Butter cocoa butter
-
Praline
Favorites Onctueux
(slow decantation) - Milk couverture Ivory
Recipe
| Preparation | Ingredients |
| Beat | 150 g de Mycryo® cocoa butter while heating with a scraper until soft and smooth |
| Heat until 30-31°C while further smoothening the mixture | |
| Fold in | 1000 g Praliné Favorites Onctueux |
| Temper at 25°C | |
| Shape into hollow moulds | |
| Dip in | milk couverture Terre d’Ivoire, decorate with a fork |
| Mix à la feuille au batteur | 150 g Mycryo® cocoa butter while heating with a scraper obtain a creamy mixture |
| Melt the paste by heating to maximum 31°C | |
| Fold into the tempered praliné at 25°C |