Ingredients:
60g 70% Dark Chocolate
160g Almond and Hazelnut Praline
25g Texturas Sparkys
0.3g Salt
Hemisphere Mould
Method:
Line a Hempisphere Mould with warm chocolate
Warm Chocolate to 35°C and mix with Praliné, Salt & Sparkys
Fill moulds with the mixture
Seal candies with warm chocolate coating
Remove from mould once set and decorate as required