MOULDED PRALINES

Belcolade products used in this recipe:

• Lait Selection No Sugar Added

Arabica

Ingredients

• 400g Lait Selection No Sugar Added 03X5nvmalt/J
• 250g cream UHT 40%
• 5g soluble coffee
• 150g butter

Preparation

Boil the creme and soluble coffee, poor on the milk chocolate. Let cool down.

Whip up the butter and mix with the coffee filling

Poor tempered white chocolate in the mould and turn over to flow out the excess chocolate to make the shell.Fill up the mould with the filling.  Let crystallize the filling. Close again with tempered white chocolate.