Ewald Notter

Mint Pralines

Preparation info
  • Yield:

    96

    Molded Pralines
    • Difficulty

      Medium

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

By Ewald Notter

Published 2011

  • About

Method

  1. For the mint cracker crust: Cover an acrylic base with parchment paper or an acetate sheet and create an 5⅜ × 6½–in/135 × 165–mm rectangle using ⅛-in/3-mm metal bars.
  2. Melt the couverture and cocoa butter separately, then combine and stir to mix well.
  3. Mix in the feuilletine flakes thoroughly.
  4. Add the liquid cocoa butter and mix by with spatul