Bouche - entremet
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/2bb30be6db1e0916cb208cc4ba13d494.jpg?itok=Nu3fbeVA)
Hazelnut praline cake (base)
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Add the praline into a mixer bowl. Incorporate the eggs in 4 additions using the paddle attachment. |
Hazelnut Praline Shell
ingredients | preparation |
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Combine all of the ingredients and reserve warm for use. |
Caramel Insert
ingredients | preparation |
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Combine the water and gelatin powder in a small bowl and set aside |
Dark Chocolate Mousse
ingredients | preparation |
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Melt dark chocolate. Let cool. |
Shiny Dark Chocolate Glaze
ingredients | preparation |
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* Black sparkles (optional)
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