Version 1 (with MNH almond praline paste lightly roasted) ingredients:

• 500 g cream
• 100 g butter
• 100 g honey
• 600 g finest milk chocolate couverture Java 38% MALENTE – item 765
• 400 g almond praline paste lightly roasted MNH item 260
• 15 g alcohol (if required for longer shelf life)

Version 2 (with MAP praline mass almond) ingredients:

• 500 g cream
• 100 g butter
• 100 g honey
• 800 g finest milk chocolate couverture Java 38% MALENTE – item 765
• 300 g praline mass almond MAP – item 261
• 15 g alcohol (if required for longer shelf life)

Heat the cream and butter together until they just boil. Mix in the crushed couverture, honey and nougat- or praline mixture. After cooling fill the mixture into truffle shells made of finest milk chocolate couverture Java 38%, and close with finest milk chocolate couverture Java 38%, coat, complete and decorate according to your taste.

Tip: Alternative with ginger. Add finely ground candied ginger to the filling and garnish every truffle with a piece of ginger.