Component 1Praline
Ingredients
| 2000 gr | White Organic Chocolate |
| 1000 gr | IGP Piedmont Hazelnuts |
| 60 gr | Liquorice powder |
Method
Hazelnut frosting: make a warm syrup with 1000g sugar, 500g water, and leave to cool.
Soak the shelled hazelnuts with the syrup, spread them well on a baking dish with baking paper and toast them at 145°C with open valve, until completely toasted and the syrup is thoroughly dry. Leave to cool.
Preparation
Proceed to swell using the Organic White chocolate, mixed with the liquorice powder.
Let crystallise for 1 night at 14-16°C, under controlled humidity conditions.
Polish and leave to rest for 1 night at 14-16°C, under controlled humidity conditions.
Wrap
