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