Chocolate Center ingredients:

• 1000 g Pistachio Marzipan almond paste item 083 PM A
• 1000 g Hazelnut paste special A item 225 NMSP A
• 1000 g Hazelnut praline paste extra strongly item 288
  roasted NBN

for coating:
Finest milk chocolate couverture 40% item 759 RÜGEN

Melt the praline paste and temper to a processing temperature
of approx. 25 °C.
Spread the praline paste into a frame or between metal spaces
(0.5 cm high) and let it start to set.
In the meantime roll out the hazelnut paste and the Pistachio
Marzipan almond paste to 0.5 cm thick.
First lay the rolled-out hazelnut paste onto the praline paste,
secondly lay the rolled-out Pistachio Marzipan paste onto the
hazelnut paste and turn over the frame. Then coat the bottom of
the praline paste thinly with milk chocolate couverture.
Once the chocolate couverture has set, turn over the frame
again and cut with a guitar-cutter into pieces of 2 x 3 cm.
Coat these chocolates with our Finest milk chocolate couverture
40% RÜGEN item 759 and decorate.