CARAMEL CRUMBLE PRALINE
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | qb |
Preparation
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C.
With a pastry bag fill the rectangular silicon moulds.
Place in the fridge for at least 1 hour until the filling is completely crystallized.
Ingredients
| RENO CONCERTO FONDENTE 64% - any kind of chocolate |
Preparation
Spread over the surface of the pralines a thin layer of untempered chocolate that you like.
Wait for the hardening and umould.
Cover with tempered chocolate (the one you prefer).
Decorate the surface with pearlescent food coloring.
