Gingerbread praline
Gingerbread praline - Zdjęcie 0
Gingerbread praline

Boil the cream with the honey and the spice. Pour it into the chocolate and mix. Cool the mixture to 35°C, add the soft butter, and mix again. Pour the mixture into an 18x36cm frame and leave it in a cool place until set. Cut 2x3 cm rectangles using a guitar cutter and coat the pralines with the Dark Chocolate 56% -  BARIMA ARTISANAL (code CHN56XX3).

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