Mini Bonbon Pecan Praliné - Coffee Reduction
Recipe

Coffee Reduction
Ingredients | Preparation |
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Mix in a saucepan |
Reduce until 71°Brix or 105°C (221°F). |
Texas Origin Pecan Praliné
Ingredients | Preparation |
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|
Melt together |
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Mix together |
Crystallise praline two ways: 1/ Melt chocolate and Mycryo® Cocoa Butter together. 2/ Melt Harmonie Lactée Milk chocolate and Mycryo® cocoa butter, crystallise. |
Assembly
Spray chocolate shell with coloured cocoa butter. |