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Ingredients

CHOCOSMART CARAMEL CRUMBLE To Taste

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.

Final composition

Cover with tempered chocolate (the one you prefer).
Decorate the surface with pearlescent food coloring.  

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada