Marc de champagne

Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Marc de champagne

Ingredients Preparation
  • 200g
    Crème a La Carte Marc de Champagne

Slightly heat if needed to soften the texture.

Pipe into the moulded praline shells, leave to cool and then close.

Get in Touch