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Inspiring recipes :

Creative pralines

Space Dust

Paul Gregory, United Kingdom

Paul Gregory
Space Dust


Dark chocolate coating with a hazelnut praline and roasted hazelnuts. A touch of spice with space dust.

Ingredients

Method

Place praline and hazelnut paste in the mixer; be careful not to incorporate air. Heat the chocolate and the cocoa butter to 40 °C. Pour over hazelnut and mix slowly. Once incorporated cool mix to 25 °C. Add the rest of ingredients and pipe into moulded.

        



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