Ewald Notter

Cognac

Preparation info
  • Yield:

    90

    Pralines
    • Difficulty

      Easy

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

By Ewald Notter

Published 2011

  • About

Method

  1. Melt the milk couverture in the oven at 88° to 90°F/31.1° to 32.2°C, or use tempered couverture.
  2. In a bowl, blend the butter by hand with a spatula until smooth.
  3. Mix the butter and couverture together by hand using a spatula or a stand mixer fitted with the paddle attachment. The closer the temperatures of the butter and the couverture, the easier it