Chocolate praline log
THE PRODUCTS WE USE
ASSEMBLY AND FINISHING
milk praline crisp
1. Warm the milk praline crisp in the microwave to soften it.
2. Spread the crisp evenly in a 50×28 cm rectangle between two sheets of baking paper, about 1 cm thick.
3. Refrigerate, then cut into 7×50 cm strips. Keep refrigerated.
dark cocoa glaze
1. Melt at 45° / 50°C in a bain-marie or microwave oven in defrost mode.
2. Pour the glaze over the log, starting at one end and working your way to the other. Return immediately to any unglazed areas.