Medium
1500 G
Published 2007
Hazelnuts, toasted | |||
confectioners’ sugar | |||
Dark chocolate, melted, tempered, at 32°C/90°F | |||
Batch Size |
Increase the quantity of chocolate to 625 g/22 oz.
Replace the hazelnuts and confectioners’ sugar with 1000 g/35 oz of praline paste.
© 2007 All rights reserved. Published by Wiley.