Ingredients
| 50 g / 1.8 oz hazelnut praline |
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1. Chop up 100 g / 3.5 oz of the dark chocolate and melt 2/3 of it in bain 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. |
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2. With the help of a brush, paint the cavities of the mould with the melted chocolate and place in the fridge. |
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3. Melt the milk chocolate until the temperature reaches 38ºC/100ºF. |
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4. Mix the chocolate, the praline and the chopped wafer. |
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5. Cool the mixture for a few minutes until it reaches room temperature. |
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6. Fill the cavities almost to the top. |
| 7. With the remaining dark chocolate, repeat step 1 and cover the cavities. Leave to cool, and ready to play! |
Melt 80 g / 3 oz of chocolate
With the help of a brush, paint the cavities of the mould with the melted chocolate
Place in the fridge.
Enjoy!
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