Alunga™, Coffee and Café Crokine Praline

Shell mould with pre-crystallised Milk Chocolate.

Deposit Café Crokine in the base of each mould.

Bring the cream and coffee to the boil.

Cool to 34°C.

Add both pre-crystallised chocolates to the cooled cream.

Stir in softened butter.

Homogenise together to create a smooth Ganache.

Pipe into moulds.

Close moulds with pre-crystallised Alunga™ Chocolate.