Cook at 106°C. 

Add in advance. 

Spread between 2 cooking sheets.
Heat at 17°C for 8 minutes. Grind. 

Mix.

Mix together and add to previous mixture. 

Add.

Poach on inside of moulds.  

Clean 2 half-sphere moulds, 3 cm in diameter. Spray gold sparkling dye inside moulds. Spray yellow-coloured cocoa butter with gun. Scrape a round shape with a toothpick. Seal the moulds with a pre-crystallised Origin simple chocolate Callebaut® Sao Tomé. Flush the moulds with a triangle and fill them with piped praliné. Let crystallise for several minutes at 16°C. Seal with a guitar paper for a shiny bottom.