Used Cacao Barry products
Recipe components
Pecan Praline
| Ingredients | Preparation |
|---|---|
| Mix |
| Add |
Pour in a 4 mm frame and let crystallise. | |
Caramel Ganache
| Ingredients | Preparation |
|---|---|
| Make a caramel |
| Add the hot cream |
| Add |
| At 75°C pour on the chocolate and mix to emulsify |
Pour on the pecan praline, 4 mm. Let crystallize for 12 hours. Cut with a guitar and enrobe with Alunga™ milk chocolate. | |
More recipes
