recipe
Naples Hazelnuts Praline 60% - Morendo 32% Spread
Mathieu Lerenard
Recipe in 1 step
Naples Hazelnuts Praline 60% - Morendo 32% Spread
1| "NAPLES HAZELNUTS" PRALINE 60% | 1034 g | 76.5 % |
| Grape seed oil | 101 g | 7.4 % |
| Milk chocolate MORENDO 32% | 168 g | 12.4 % |
| COCOA POWDER 22/24% | 47 g | 3.4 % |
| Total | 1350g | 100% |
Combine cocoa powder and oil, add "Naples Hazelnut" 60% Praliné followed by tempered Morendo 32% chocolate. Pour into the tub and leave to set overnight with the lid off. Seal with the lid the following day. Positive or negative cold storage. |