It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Praliné Kaffir Lime Sugar Reduced Chocolate

25 Jan 2021

Recipe
Belcolade
Chocolate

Ingredients

Ganache

Method

Mix all other ingredients together and heat to 40°C. Temper the filling at 26°C and poor into a frame (6mm). Let it to crystalize for 2 hours before cutting and enrobing with tempered Belcolade Selection Noir Sugar Reduced Cacao-Trace chocolate. 

Nutritional value (per 100g)