Almond and coffee dark chocolate cremino

Mix the coffee powder with the almond paste. Add the pre-crystallised sugar free 60% dark chocolate and stir. Line the praline moulds with the shell made from the same sugar free chocolate. Add the filling. Leave to crystallise and seal the praline with the filling has hardened. Store at a temperature of +16°C and 45% humidity (if possible) or in a fresh and dry place.