Cinnamon-Scented French Toast and Bacon Praline Bar

Components

• SHELL: tempered dark chocolate
• FILLING: French Toast Ganache (page 513), Bacon Praline (page 512), fleur de sel

Assembly Instructions

1. Cast the molds using tempered dark chocolate according to the Molded Chocolates method.
2. Once the French Toast Ganache is cold, cut out 6.5-cm/2.5