Chocolates

For the homemade chocolates, soften the milk junk mass over steam and gradually incorporate the ingredients so that the mass remains homogeneous. Fill the hollow bodies with this mass using a filling funnel and leave to set and rest overnight. The next day, cover the hollow bodies with liquid chocolate coating.

Roll the Williams pear pralines in the dipping mass and then in powdered sugar with a little vanilla. Roll the Riesling-Trebern pralines in tuna and then in cocoa powder.

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