Component 1Praline
Ingredients
| 2000 gr | Chiara Milk Chocolate 33% |
| 1000 gr | IGP Piedmont Hazelnuts |
| 20 gr | Cinnamon |
Method
Toast the hazelnuts to the preferred degree and allow to cool. Proceed to swell by using Chiara Milk Chocolate flavoured with cinnamon.
Preparation
Let crystallise for a night at 14°-16°C, under controlled humidity conditions.
Polish and leave to rest for a night at 14°-16°C, under controlled humidity conditions. Wrap.
