Ingredients
300 g / 10.5 oz Almonosa
 150 g / 5.3 oz Edelweiss 36%
 25 g / 1.0 oz Cocoa Butter

Preparation
Warm up the Almonosa to 38°C/100.5°F. Add tempered Edelweiss and liquid cocoa butter. Mix  carefully. Spread out a thin layer of Ambra on a silpat and let it set. Put in a frame of  30 x 30 x 1.5 cm (11.8 x 11.8 x 0.6 inches) on top. Fill the mixture into the frame immediately  and let it set. Cut into squares of 3 x 3 cm (1 x 1 inch) and coat the praline with Ambra.

Specialty Ingredients
#31336  FELCHLIN-Swiss ALMONOSA
#31123  FELCHLIN-Swiss EDELWEISS 36%
#31121  FELCHLIN-Swiss AMBRA
#70430  Swissmat Full Sheet