RECIPE

Coffee Break

by Salvatore Toma

Kind of sweet: Praline

Component 1 – Praline

Ingredients

2000 gr. Milk Prestige

750 gr. Arabic Coffee Beans

60 gr. Arabic Coffee Powder

Method

Proceed to swell using Prestige milk chocolate mixed with coffee powder.

Preparation

Let crystallise for a night at 14°-16°C, under controlled humidity conditions.

Polish and leave to rest for a night at 14°-16°C, under controlled humidity conditions. Wrap.