Papona (Created by Jean-Pierre Wybauw - Callebaut Technical Advisor - Belgium)

Ingredients Preparation
300g cream
100g glucose
Bring to the boil together. Take off the heat.
70g butter Add and mix in.
50g invert sugar Add. Leave the mixture to cool down to 35°C.
800g tempered dark chocolate Callebaut Origine Ecuador Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close.

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