Component 1Praline
Ingredients
| 2000 gr | Milk Prestige |
| 750 gr | Arabic coffee beans |
| 60 gr | Arabic coffee powder |
Method
Proceed to swell using Prestige milk chocolate mixed with coffee powder.
Preparation
Let crystallise for a night at 14°-16°C, under controlled humidity conditions.
Polish and leave to rest for a night at 14°-16°C, under controlled humidity conditions. Wrap.
