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May 24, 2018 1 min read 0 Comments


Praliné  185 g
Crushed hazelnut or hazelnut paste 75 g
Icing sugar 75 g
Dark chocolate 10 g
Hazelnut oil 10 g
Milk powder 35 g
Salt    3 g
EZtemper silk  4 g



Start by grinding the praliné, melted chocolate and hazelnut paste. Add the dry ingredients and the oil. Finish by adding the rest of the ingredients. Cool to about 33.5°C, and add the EZtemper silk. Transfer it to a jar immediately.