Milk Chocolate, Ginger and Cocoa Praline
Ingredients
| VARIEGATO ZENZERO BABBI – Ginger Variegato | g | 24 |
| PASTA CACAO SPECIAL BABBI | g | 24 |
| GOLOSA CIOCCOLATO LATTE BABBI | g | 120 |
| COPERTURA AL LATTE 30% | g | 48 |
Preparation
- Temper the Copertura al Latte Babbi (cod. 20686) and create the shell in the pralines’ mold.
- Fill every half-sphere with Variegato Zenzero Babbi (cod. 12637) and then add a little of Pasta Cacao Special Babbi (cod.12433).
- Pour Golosa Cioccolato al Latte Babbi (cod. 12394) and let cool at 8-12°C for a couple of hours.
- Close the pralines with other tempered Copertura al Latte. Let it all cool at 8-12°C for a couple of hours.
- Decorate as desired with colored chocolate decorations.
This recipe has been created in cooperation with IFSE – Italian Food Style Education
Ingredients
| VARIEGATO ZENZERO BABBI – Ginger Variegato | g | 24 |
| PASTA CACAO SPECIAL BABBI | g | 24 |
| GOLOSA CIOCCOLATO LATTE BABBI | g | 120 |
| COPERTURA AL LATTE 30% | g | 48 |
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