Ingredients:

• 1 kg Hazelnut-almond praline paste liquid NMNF 50% item 274
• 300 g dark chocolate couverture
  RIO CARIBE 67% item 754

Melt together and temper at ca. 25–27 °C.

Ingredients:

• 150 g blanched hazelnuts
  HK SCHAEL item 460
• 150 g Sugar or 300 g hazelnut croquant KRO 40 item 793

Caramelize sugar and fold in the roasted hazelnuts. Cool before
grinding into coarse croquant. Alternatively use hazelnut croquant
KRO 40.

Fold the croquant into the praline mass and pour it into a frame (about 1cm deep). After setting cut into 2 x 3 cm squares with a knife or guitar cutter. Finally, enrobe with dark chocolate couverture RIO CARIBE 67% and decorate to finish.