Almond Praline

Recipe

Created by

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

ingredients	preparation
15g powdered milk 410g PRN-MX50CBY	Mix
95g CHM-Q41ALUN 45g NCB-HD706-BY	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.