tempered chocolate
. I remind you that I use the Mycryo cocoa butter method, which I prefer to the traditional method, which is too cumbersome to carry out in normal conditions, in an environment where the hygrometry and temperature of the room are not controlled.
Recipe for 64 “crispy praline rochers”:
200g of
hazelnut paste
(click on the title to get the recipe)
-200g of
praline paste
(ditto!!)
-140g of black cover
-60g of milk chocolate
-60g of crêpes dentelles (feuilletines)
Coating:
-400g of black couverture (I took the Manjari from Valrhona)
-4g of mycryo cocoa butter
-80g chopped almonds