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Workshop Recipies

Square Pralines

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You will need:

  • 88g Smooth praline
  • 88g crunchy praline
  • 70g Dark Chocolate
  • 70g Feulletine
  • 28g Milk Chocolate
  • 3g Maldon sea salt
  • Shallow tray
  • Parchment paper

This recipe will make approximately 15 square pieces plus trim.

Method:

    1. Weight out the smooth and crunchy pralines, if you can’t find both options 176g of one will do. Mix to combine and add the salt.
    2. Combine the tempered dark and milk chocolate and stir. Add to the praline mix. (See how to temper on How to Temper Chocolate link).
    3. Add the feulletine and all the ingredients.
    4. Pour into a shallow tray with parchment paper and spread out with a small palette knife and tap the tray.
    5. Once it is semi set, turn over the tray onto parchment paper and peel off the top paper.
    6. Cut into squares of 2.5cm.
    7. Temper more chocolate of your choice, place into a bow and dip each square. Before the chocolate sets you can decorate on top or roll in with toppings.
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