Tango Praline


Working Method
  1. Mould praline shell with Carat Coverlux Dark.

  1. Boil fresh cream and coffee powder and pur into Carat Coverlux milk and add butter at the end. 
  2. Cool down until reach 35oC and fill in the shell. 
  3. Put into freezer a while and close with chocolate, put into chiller.