Almond-Hazelnut praline filling for enrobing
Why not spoiling your customers with the best of both worlds? Nuts and chocolate!! This recipe unites the intense fresh taste of hazelnut, the sweet fruitiness of almond and the deliciously caramelly, cocoa taste of milk chocolate into one dazzling praline that’s ideal for enrobing. Store it in optimal conditions (16°C/away from light) to give this almond-hazelnut praline a 6-month shelf life.
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Praline filling for enrobed pralines
Ingredients: Praline filling for enrobed pralines
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0.9 lbPRAMANO
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9.7 ozroasted almond paste
Preparation: Praline filling for enrobed pralines
Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame.
Leave to crystallise and enrobe with a thin layer of Callebaut® chocolate.
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