Tango Praline

Ingredients

Grams
Shell
Carat Coverlux Dark 500
Shell total 500
Filling
Carat Coverlux Milk 500
Fresh cream 200
Unsalted butter 25
Coffee powder 8
Filling total 733

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

Filling
  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.