Mini Bonbon Pecan Praliné - Coffee Reduction

Mix in a saucepan

Melt together

Crystallise praline two ways:

1/ Melt chocolate and Mycryo® Cocoa Butter together.
Mix milk powder and 70% Texas Origin Pecan Praliné.
Mix the Harmonie Lactée Milk chocolate and 70% Texas Origin Pecan Praliné and use table top method to crystallise.

2/ Melt Harmonie Lactée Milk chocolate and Mycryo® cocoa butter, crystallise.
Mix milk powder and 70% Texas Origin Pecan Praliné.
With paddle attachment, add crystallised chocolate/cocoa butter.
Pour in the praline while mixing.

Spray chocolate shell with coloured cocoa butter.
Mould milk chocolate shell.
Pipe a small amount of coffee reduction at bottom of shell.
Pipe crystallised Texas Origin Pecan Praliné on top. Close shell and unmould.