Log in to the reserved area to view all content.
You can consult ingredients and process and decide to save the recipe in your cookbook.
Add to your recipe book
Praline made with Cuban 66% chocolate and a hint of rum.
Salvatore Toma
Find out more
Products in this recipe
-
Cocoa butterCocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Milk chocolate
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%Go to product -
Dark chocolateSingle origin
Cuba Dark Chocolate
A chocolate with a wide range of flavours, originating from the plantations of Baracoa, in northeastern Cuba.FluidityCocoa
(min)66%Cocoa
butter40%Go to product
