Praliné bar

Place the moulds in a tempered room at about 20/24ºC o carefully preheat with a heat gun.
Spray the moulds with pre-crystallized black paint.
Scrape the excess paint from the moulds.
Melt the black couverture and pre-crystallize correctly.
Coat the moulds and set aside for a few hours so they crystallize correctly.
Pour the filling and set aside for a few hours until they crystallize correctly.
Close the moulds, leave to crystallize and remove from the mould.
Paint the surface of the turron at low pressure with white paint and leave to crystallize.