Warm up the praline paste to 85°F and stir in the tempered chocolate.
Fold in the dried ingredients mixture.
Build Up
Line the molds with a layer of Chocolante Dark 60% Cacao-Trace Non-GMO and leave to set.
Pipe about 3g of caramel filling per mold and about 10g of hazelnut filling.
Add the crunchy mixture on top (about 20g per mold) and sprinkle some dried raspberries.
Crunchy Praline Raspberry Bar
Complexity level:
Tips & Tricks
Make the hazelnut filling and the crunchy mixture just before needed to avoid the chocolate to set.
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