PISTACHIO TROPICAL PRALINE
TASTY CHOCCOLATE BON BON
|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.
|PRALIN DELICRISP TROPICAL||g 100|
Spread the PRALIN DELICRISP at 3mm thickness over a sheet of baking paper.
Cool in the refrigerator until completely hardened.
Cut discs slightly smaller than the diameter of the praline and refrigerate.
Fill the pralines by 3/4 with the pistachio cremino.
Insert the PRALIN DELICRISP disc and set it to crystallize until completely hardened.
Close the pralines with tempered chocolate.
Wait for complete crystallization before removing the pralines from the mold.