Ingredients
50 g / 1.8 oz hazelnut praline |
1. Chop up 100 g / 3.5 oz of thewhite chocolate and melt 2/3 of it inbain Marie until the temperature reaches 40ºC/104ºF. Once the temperature has been reached, add the remaining chocolate, finely chopped, and stir until you have a homogeneous chocolate paste. Add the colouring until you achieve the desired red colour. |
2. With the help of a brush, paint the cavities of the mould with the melted chocolate and place in the fridge. |
3. Melt the milk chocolate until the temperature reaches 38ºC/100ºF. |
3. Mix the chocolate, the praline and the chopped wafer. |
4. Cool the mixture for a few minutes until it reaches room temperature. |
5. Fill the cavities almost to the top. |
6. With the remaining whitechocolate, repeat step 1 and cover the cavities. Leave to cool, and ready to kiss! |
Melt 100 g / 3.5 oz of white chocolate and add the red colouring to it
Paint the cavities of the mould and place in the fridge.
Melt the milk chocolate until the temperature reaches 38ºC/100ºF.
Mix the chocolate, the praline and the chopped wafer.
Fill the cavities almost to the top.
With the remaining white chocolate, repeat step 1 and cover the cavities. Leave to cool.
Ready to kiss!
Crunchy Kiss
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