Praline Recipe

1100 grams hazelnut praline 50/50
200 grams peanut butter
640 grams milk chocolate couverture (40 % )
110 grams cocoa butter
150 grams crunchy flakes " feuilletine "

Directions:

1. Temper the milk chocolate and cocoa butter.
2. Mix peanut butter and praline.
3. Pour into the molds and place in the refrigerator for 3 to 5 hours.