Mix the marzipan with the pineapple paste and roll it out to form a rectangle of 18 x 36 cm. Boil the cream, pour it into the chocolate and mix. Cool to 35°C, add the rum paste, the desiccated coconut and soft butter, then mix again. Pour onto the rolled-out marzipan in the 18 x 36 cm frame and leave in a cool place until set. Cut 2 x 3 cm rectangles using a guitar cutter and coat the pralines with the Dark Chocolate 72% - BARIMA ARTISANAL (code CHN72XXA3).
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