Almond Praline

Used Cacao Barry products
Alunga™ 41%
Mycryo™ Cocoa Butter
Holidays/New Year

Almond Praline

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Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Steps
  1. Almond Praline
Used Cacao Barry products
Alunga™ 41%
Mycryo™ Cocoa Butter

Almond Praline

IngredientsPreparation
  • 15g
    powdered milk
  • 410g
    PRN-MAR503

Mix

Mix with the chocolate and cocoa butter

Pour in a 10 mm frame and let crystallise for 12 hours. Cut with a guitar and enrobe with Alunga™ milk chocolate couverture.
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