Sorrento walnut praline
Toast the kernels at 160° for 8/10 minutes. Caramelize the sugar until reaching a fine amber color. Pour onto SPV silicone sheet and add the nuts. Leave to cool, then finely chop using the cutter.
Temper the chocolate and walnut praline. Gently mix the two elements together.
Fill the mould two-thirds with the creamy mixture and top with half a walnut kernel. Crystalize in refrigerator at 12° for 24 hours before removing from mould.