Almond Praline


Created by
  • Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Almond Praline

Ingredients Preparation
  • 15g
    powdered milk


  • 95g
  • 45g
    Mycryo™ Cocoa Butter

Mix with the chocolate and cocoa butter

Pour in a 10 mm frame and let crystallise for 12 hours. Cut with a guitar and enrobe with Alunga™ milk chocolate couverture.

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