Ewald Notter

Hidden Hazelnut Pralines

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. Secure 1 hazelnut onto each chocolate disc with a dot of couverture to hold it in place. Let set.
  2. Using an open star tip, pipe a rosette of gianduja over each hazelnut.
  3. Finish the candies by placing a small piece of gold leaf on the top of each. Let the gianduja set completely.
  4. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in