PRALIN AND SNACK FRIZZY CHOC
Pralines with a fizzy filling
|SINFONIA NOCCIOLATO BIANCO - tempered at 26-28°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 NOCCIOLATO BIANCO.
Wait for the praline to be completely crystallize before removing it from the mold.