Recipe created in collaboration with “Dolce e Salato” magazine.
Component 1Chocolate bar
Make the shell of the chocolate bar with Prestige Organic Milk Chocolate; mix with Artisanal Almond Praline and Organic White Chocolate tempered at 29°C and Cocoa Butter. Add the Cocoa 22/24 Nacional Arriba Single-Origin Ecuador.
Use a piping bag to pipe the mixture into each shell. Cool and close with Prestige Organic Milk Chocolate.