Videos and Recipes
Sparky candies
For the Sparky candies
- 60 g 64% chocolate coating
- 160 g hazelnut praliné
- 25g Sparkys
- 0,3g salt
- Line a candy mould with the warm chocolate coating.
- Dissolve the chocolate coating to 35°C and mix with the hazelnut praliné, the salt and the Sparkys.
- Fill the candy moulds with the Sparkys mixture.
- Close the candies with warm coating. Remove from the mould once crystallised.
Others
- 1 candy mould
- c.s. warm 72% chocolate coating