Praline Bar

Mix all the ingredients and temper together before piping in the ocoa dark chocolate 70% bar shell.

Cook the sugar and sorbitol to caramel and pour on the roasted peanuts and fennel.
Cool and crush into a paste with robot coupe.

Spray the mould with tempered cocoa butter and gold color.
Once dry, mould with tempered Ocoa™.
Pipe 25g of fennel and peanut praline.
Leave to set and close the bonbon with tempered Ocoa™.