SENSORY CHOCOLATE SURPRISE

Complexity level

CT O3X5

Composition

Praline

1 Praline

Ingredients

Belcolade Selection Lait Cacao-Trace 15 g

Dried Cranberries 2 g

Dried Blueberries 2 g

Pistachios 2 g

Hazelnuts 2 g

Almonds 2 g

Preparation

Add the mixed dried fruits and nuts to the lined moulds.
Using a guitar sheet back off the moulds with tempered Belcolade Lait Selection CT and allow to crystalize for 12 hours