Mix the praliné with the Crousticrep. Add the cocoa butter (26°C) and the chocolate (31°C) then mix again. Blend the preparation up to 28°C maximum. Pour into a tray of 34 x 34 x 0.8 cm and leave to crystallize for at least 6 hours. Entirely coat with a thin layer of milk chocolate then cut into 28 x 28 mm pieces. When the cores are between 22 and 24°C, coat with Belcolade Origins Noir Arriba 66%.
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