Chef Nathalie Dimas, atelier nd
400 g hazelnut praline
200 g milk chocolate
100 g feuilletine
1 kg dark chocolate for coating
Slowly heat (check each 20 to 30 seconds) the milk chocolate in the microwave until it is half melted.
Add the hazelnut praline and mix. If needed, heat the mixture another 30 seconds until it becomes smooth.
Add the feuilletine and mix.
With a spoon, garnish a mold of your choice with the mix.
Refrigerate the garnished molds until they can be unmolded.
Temper the dark chocolate and coat the unmolded bonbons.
Sprinkle some feuilletine to decorate immediately after coating.