Moka center filled pralines

Ingredients

Carat Coverlux Dark 500 gms
Carat Supercrem Moka 300 gms

Method

          

  1. Melt Carat Coverlux Dark till 45°C & cool down till 33°C.
  2. Make chocolate shells & centre fill with Carat Supercrem Moka.
  3. Let the mould set in an air conditioned atmosphere (14°C to 16°C)
  4. Demould & serve.

Moka Pralines

Complexity level: