Ingredients
545 g /19.22 oz Gianduja Dark with Hazelnuts
135 g / 4.75 oz Ambra 36%
45 g / 1.6 oz Pralissimo
10 g / .35 oz Croquant Hazelnut

Preparation
Melt the Gianduja Dark with Hazelnuts to 30°C/86°F. Add tempered ambra 36% together with Pralissimo into the Gianduja. Mix well. Finally fold the Croquant Hazelnut into the mixture.

Setting
Pour the praline filling into the prepared frame and let it set by room temperature. After setting, cover the bottom with tempered ambra 36%. Using the praline guitar, cut pralines in the size of 2 x 2 cm/ .78 x .78 inches.

Decoration
Dip the pralines into ambra 36%. Place some transfer sheet on top of the pralines.

Specialty Ingredients
#31340  FELCHLIN-Swiss GIANDUJA DARK WITH HAZELNUTS
#31304  FELCHLIN-Swiss PRALISSIMO
#31319  FELCHLIN-Swiss CROQUANT HAZELNUT
#70445  10 x 13" Transfer Sheet