Pralines feature rich, dark and milk chocolate truffle fillings made from Rio Caribe, Arriba, Trinidad, Ghana single origin chocolates for a refined taste.
Dark truffle mass for truffle shells (Pictured top left)
Dark truffle mass for classic piping (Pictured top right)
Dark truffle mass for cutting (Pictured bottom left)
Dark truffle mass for cutting (Pictured bottom right)
General – Method:
Heat cream until it just boils. Remove from heat and add the crumbled single origin chocolate and the alcohol. Proceed according to recipe. Beat Rio Caribe milk chocolate and Arriba dark chocolate until foamy. Than enrobe with chocolate couverture according recipe and garnish.
