Component 1Chocolate shell with Milk Chocolate Grand Cru Los Bejucos 46%
Temper the Milk Chocolate Grand Cru Los Bejucos 46% and create the shells with the moulds chosen and finally put in the fridge to cool down.
Component 2TGT Hazelnut Fine Praline 55% with Cointreau
Realize the filling: put the Cointreau in the freezer, boil the fresh cream with the glucose and let it cool down, then pour on the TGT Hazelnut Fine Praline 55% and emulsify. Add tempered Cocoa Butter and finally the cold Cointreau.
Wait the cooling down to 28°C, fill the shells, put in fridge for 5 minutes and wait 12 hours before closing the praline. Temper the Milk Chocolate Grand Cru Los Bejucos 46%, close the praline and finally remove them from the moulds.