PRALIN AND SNACK FRIZZZI POP PINK
Pralines with a fizzy filling
|SINFONIA CIOCCOLATO BIANCO - tempered at 28°C||qb|
Fill the mold with chocolate.
Vibrate and turn the mold upside down to remove excess chocolate.
Clean up excesses and set to crystallize.
Fill the chocolate shells with the fizzy filling.
Refrigerate until completely hardened.
Close the mold with tempered SINFONIA BIANCO.
Wait for the praline to be completely crystallize before removing it from the mold.