Ying Yang Chocolate Sugar Reduced

1. Chocolate Shell 

2. Almond Praline 

3. Hazelnut praline

Temper each chocolate. Spread out on a plastic sheet and measure 12cm long and cut in stripes in 2,2cm wide. Close the 2 ends together to create a droplet shape and let set.

Melt all ingredients till 45°C. And temper till 26°C and fill up the cavity of dark chocolate.

Melt all ingredients till 45°C. And temper till 26°C and fill up the cavity of milk chocolate.