|CHOCOSMART CARAMEL CRUMBLE||qb|
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.
|RENO CONCERTO FONDENTE 64% - any kind of chocolate|
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.