Ricetta

PEPPER AND CINNAMON PRALINE

Pepper and cinnamon praline

To be prepared as infusion in a pan, a day before moulding.Heat the infusion, filter with colander and pour upon. Create the dark tempered chocolate coverings using the Pavoni praline mould PC21, pour the cream when is at 24/25°C, wait the crystallization then close the bottom of the mould hermetically.