Ingredients
100 g / 3.5 oz heavy cream 35%, liquid
20 g / 0.7 oz Gusto Ricco
250 g / 8.7 oz Lacta 38%
30 g / 1.0 oz butter, unsalted, soft

Preparation
Temper heavy cream 35% to 35°C/95°F. Add Gusto Ricco and tempered Lacta 38%. Mix well. Incorporate soft butter and homogenize by using a hand blender.

Setting
By using a sieve dust Cocoa powder into the molds. Cast twice with Lacta 38%. Pipe with a pastry bag the ganache into the praline molds. Let it set (crystallize) for 24 hours by room temperature. Seal with Lacta 38% and place for 10 minutes in the refrigerator. Demold.