Ewald Notter

Almond Rosette Pralines

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Preparation info
  • Yield:

    125

    Pralines
    • Difficulty

      Medium

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. Using an open star tip, pipe a gianduja rosette onto each chocolate disc.
  2. Finish the candies by adding an almond on top of each.
  3. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.
  4. – Once the gianduja starts to crystallize, pipe onto a plain chocolate disc.