Praline cuberdon

Utiliser des produits Callebaut®

Ingrédients	Préparation
100ml crème 35 % M.G.	Bring to the boil.
1000g véritables cuberdons	Take the cream away from the heat, add the cuberdons and melt them in the cream. Leave to simmer on a low heat until they’re well absorbed. Sieve to avoid any lumps. Leave to cool.
200g Callebaut - Finest Belgian Chocolate noir - Recipe N° 811	Temper the chocolate and create moulded praline spheres.
After hardening, fill the moulds with the cuberdon crème. After setting and crystallizing, close the chocolate shells and unmould.