Rocher Pralifizz

Recipe

PatisFrance Pralifizz 300 g
PatisFrance Noisettes 300 g
Belcolade Blanc Selection, X605/G or J 100 g
Belcolade PPP Cocoa Butter 30 g
Belcolade Blanc Selection, X605/G or J QS
Red Color QS

Method

Mix the PatisFrance Pralifizz with the roasted hazelnuts.
Mix the white chocolate with the cocoa butter and temper the mix at 30°C.
Mix 1 and 2 and mold this in half sphere (4,5 cm diameter).
After crystallization, assembly two half sphere and put this in the candies plexi- form .
For decoration, finish with one white chocolate half sphere with red color.