Striped egg bonbons

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Striped egg bonbons

Ingredients Preparation
  • 500g
    Zéphyr™ Caramel
  • 150g
    Praliné 50% Valencia Almonds

Mix the 2 ingredients.
Crystallize at 24 ° C.
Garnish the stripped egg moulds.
 

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