Praliné bar
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/708da64865688aaa9d8331eccb9885c0.jpg?itok=1xxy0mCx)
Products
Crispy praliné
ingredients | preparation |
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|
Mix the milk couverture with the cocoa butter |
Black paint
Assembly
Place the moulds in a tempered room at about 20/24ºC o carefully preheat with a heat gun. |