Crispy Passion Praline Recipe

Yield: Approx. 120, depending on size.

Ingredients - First Layer

Ingredients - Second Layer

Preparation

• Defrost the puree.
• Bring the butter to room temperature.
• Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
• Immediately place the frame on top of the liquid chocolate. Let set.

Directions - First Layer

• Mix the tempered milk chocolate with the hazelnut puree and crispy crepe crunchies.
• Pour the mixture into the frame until it is 1/3 full. Let set.

Directions - Second Layer

• Mix the creamy butter with the praline paste. Add the honey and puree.
• Add the tempered dark chocolate and milk chocolate to the butter mixture.
• Immediately pour the cream on top of the first layer.
• Allow to set for approximately 30 minutes.
• Cut with guitar cutter or knife into desired dimensions.
• Bring the centers to room temperature before enrobing in tempered dark chocolate.