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Ingredients:
| Praliné | 185 g |
| Crushed hazelnut or hazelnut paste | 75 g |
| Icing sugar | 75 g |
| Dark chocolate | 10 g |
| Hazelnut oil | 10 g |
| Milk powder | 35 g |
| Salt | 3 g |
| EZtemper silk | 4 g |
Procedure:
Start by grinding the praliné, melted chocolate and hazelnut paste. Add the dry ingredients and the oil. Finish by adding the rest of the ingredients. Cool to about 33.5°C, and add the EZtemper silk. Transfer it to a jar immediately.
