This technique is especially helpful if you don’t have a thermometer on hand. Work quickly: Once the praline mixture begins ... the melted red chocolate to a piping bag or a zip-top bag with ...

hazelnut praline, chocolate ganache and a coffee custard filling. Equipment and preparation: you will need a piping bag fitted with a 1.5cm/⅝in plain nozzle and medium star nozzle, a food ...