Praline Meltaways

Preparation info

  • Yield:

    180 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Milk chocolate, melted, tempered, at 30°C/86°F

Method

  1. Combine the melted milk chocolate, praline paste, and coconut fat.
  2. Temper by tabling on a marble slab until cooled to room temperature and well agitated but still fluid.
  3. Spread into a frame 12 × 12 × ½ in set on parchment paper. Allow to crystallize until s