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Crunchy Kiss

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Ingredients


Así puedes prepararlo

  • 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!

    1. Melt 100 g / 3.5 oz of white chocolate and add the red colouring to it



    2. Paint the cavities of the mould and place in the fridge.



    3. Melt the milk chocolate until the temperature reaches 38ºC/100ºF.



    4. Mix the chocolate, the praline and the chopped wafer.



    5. Fill the cavities almost to the top.



    6. With the remaining white chocolate, repeat step 1 and cover the cavities. Leave to cool.



    7. Ready to kiss!


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