Ewald Notter

Sugar-Crusted Alcohol Pralines

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Preparation info
    • Difficulty

      Easy

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

By Ewald Notter

Published 2011

  • About

Method

  1. Warm a funnel dispenser by placing it upside down over the pot so that the heat rises up to warm it or by using a torch. Pour the alcohol syrup into the funnel to dispense into the molds.
  2. Dispense the syrup into each imprinted cavity of the starch powder.
  3. As soon as all the cavities are filled, sift additional starch powder over the tray to fully cove