Ingredients
- 500 g ION PÂTISSERIE classic couverture
- 400 g NUCREMA
- 250 g hazelnuts
Method
Over a bain-marie, melt the couverture.
Once melted, pour it into a large bowl and add the Nucrema praline.
Mix with a spatula until completely homogenized.
Right after, add the hazelnuts.
Mix one last time with the spatula, and pour the mixture into an oblong cake pan, previously lined with plastic wrap.
Place in the refrigerator until frozen.
