EDELWEISS CHOCO BAR WITH PIEDMONT PRALINE
Bring the black cocoa butter to 29°C, dust the inside of the mould, turn the mould over, and tap to remove the excess. Leave to crystallise before filling with the black couverture.
Bring the praline to 20°C, the cocoa butter to 26°C, and the milk couverture to 31°C. Mix the hazelnut praline with the crêpe flakes, add the butter and the milk couverture at room temperature. Pour into the moulds at 26–27°C and reduce to 16°C.
After lining the mould with carbon black cocoa butter, pour in the dark chocolate couverture at room temperature and turn the mould over to remove the excess, thus forming a thin shell. Garnish the inside of the tablettes with hazelnut praline, leaving 1 mm for the couverture layer. Leave to crystallise for 15 minutes at 16 degrees, 55% humidity. Lightly heat the surface of the tablettes with a hot air blower and close with the dark chocolate couverture; bring the mould to 4°C for 10 minutes, then demould.