Alunga™, Coffee and Café Crokine Praline
Recipe
Part 1 – Shelling of Mould
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Shell mould with pre-crystallised Milk Chocolate. Deposit Café Crokine in the base of each mould. |
Part 2– Ganache
| ingredients | preparation |
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Bring the cream and coffee to the boil. Cool to 34°C. Add both pre-crystallised chocolates to the cooled cream. Stir in softened butter. Homogenise together to create a smooth Ganache. Pipe into moulds. Close moulds with pre-crystallised Alunga™ Chocolate. |