Torrone soft praline recipe Felchlin
Ingredients for a pan 60 x 40 cm
CS69E Felcor cover 54% extra dark Felchlin ; 1.00 KG
CS85E Amber 38% coverage extra milk Felchlin 1.50 KG
DC03E hazelnut praline cream ready Felchlin 2.40 KG
; Piedmont hazelnuts IGP ; 2.80 KG 
PROCEDURE:
Place in a bowl and cover the praline Felchlin and Amber Felchlin Felcor Felchlin. Allow to melt slowly in a double boiler or in an oven at 50 ° C approx. When completely melted, tempered and add the hazelnuts, then pour into baking pan 60 x 40 cm. When it is crystallized
cut as desired.
FELCOR 54%
DARK BOX OF 12 KG
COVER DARK CHOCOLATE DROPS IN FOR ALL APPLICATIONS LABORATORY.
VISCOSITY ': 3 DROPS
38% MILK BOX OF 12 KG OF MILK DROPS
COVERAGE FOR ALL APPLICATIONS LABORATORY.
VISCOSITY ': 3 DROPS
PRALINE HAZELNUT CREAM WITH COCOA MASS ADDITION. READY.
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