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- Makes enough for about
80
chocolates - Difficulty
Easy
Published 2011
These dried and crushed wafers mixed with our praline, Piedmont hazelnuts and milk chocolate give the most fabulous flavour to our chocolates. Be careful not to over-work the mixture, otherwise you will lose some of the texture. Almonds or walnuts also work well.
Ingredients
1 quantity 130 g 4½ oz
Method
1 Brush a non-stick baking mat with the chocolate cocoa butter solution until it is evenly covered.
2 Melt the milk chocolate and gianduja in a bowl over a bain-marie (water bath) until it reaches 45°C (113°F). Mix in the praline paste.
3 Leave to cool to 37-38°C (
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Components
- Feuillantine Base
Part of
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