Composition
- Molding
- Salted Caramel
- Praline Piemonte
- Salted Shortcrust
- Coating
CT P370
Composition
Temper the Belcolade Selection Lait Superieur Cacao-Trace and mold the desired mold very thin. Leave to crystalize.
Make a caramel with the sugar and the glucose. Heat up the cream and butter and add to the caramel little by little. Add the salt and allow to cool down. Fill the molded chocolates with the caramel filling.