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Sparky candies

For the Sparky candies

  • 60 g 64% chocolate coating
  • 160 g hazelnut praliné
  • 25g Sparkys
  • 0,3g salt
  1. Line a candy mould with the warm chocolate coating.
  2. Dissolve the chocolate coating to 35°C and mix with the hazelnut praliné, the salt and the Sparkys.
  3. Fill the candy moulds with the Sparkys mixture.
  4. Close the candies with warm coating. Remove from the mould once crystallised.


  • 1 candy mould
    • c.s. warm 72% chocolate coating
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