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Vanilla Nama Praline

This simple recipe is sure to indulge you with its decadent chocolate and alluring vanilla flavor

Vanilla praline 3-1




- Boil the cream with butter, liquid sorbitol and vanilla pod. Let it cool to 90°C
- Strain and pour onto the chocolate
- Emulsify with a hand blender
- Put the ganache into the acrylic frame then let it rest overnight in a cold room, or in a freezer for 20-30 minutes
- Spread one side of the ganache with tempered chocolate, then cut the ganache into 2.5 x 2 cm pieces
- Dust with cocoa powder


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