Chocolate pralines with an exotic filling

Recipe

Fill the mould with melted chocolate and leave to drain on a wire rack.
Tap the wire rack on the counter to get the air bubbles out of the chocolate. Then put in the fridge for about 15 minutes.
When the first layer of chocolate has hardened, you can fill the pralines. Mix one half of the ganache with 3% of the compound Mango and the other half with 3% compound Coconut.
Do not fill the moulds to the brim, otherwise the second layer of chocolate will not adhere well.
Place in the fridge for another 15 minutes or so and then pour the second and final layer of chocolate over the pralines.
Leave the pralines in the fridge for about 20 minutes and they are ready to serve.

25 minutes 15 pralines Ingredients

350 G chocolate (pure or milk)
White chocolate ganache
Compound Mango
Compound Coconut

Compound Coconut

1/2

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Compound Mango

2/2

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Product info

with coconut grater

handy packaging

dosage: 50-75 gr / 1L Mix

Article N°

0030078

Packaging

1,15kg x6

Shelf life

24 Months

Combine with

Sundae Tropical Fruit
Topping Chocolate

Product info

high fruit content

handy packaging

dosage: 50-75 gr / 1L Mix

Article N°

0030057

Packaging

1,15kg x6

Shelf life

24 months

Combine with

Topping Coconut
Topping Mango

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Chocolate pralines with an exotic filling

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