Component 1Regina Milk Chocolate Shell 39%
Ingredients
Method
Temper the Regina Milk Chocolate 35% and fill the praline moulds.
Component 2Cappuccino
Ingredients
| 200 gr | Fresh cream 35% mg |
| 40 gr | Glucose |
| 30 gr | Sorbitol |
| 20 gr | Inverted sugar |
| 10 gr | Istant coffee |
| 30 gr | Butter |
| 200 gr | White Edelweiss Chocolate |
| 200 gr | Regina Milk Chocolate |
| 30 gr | Cocoa Butter |
Method
Bring to boil all the ingredients and as soon as they are well mixed pour on the Edelweiss White Chocolate, the Regina Milk Chocolate 35% and the Cocoa Butter.
Preparation
As soon as the required temperature is reached fill the moulds previously coated with Regina Milk Chocolate 35%.
Leave to crystallize for 12 hours and close with Regina Milk Chocolate 35%.
