RÉMY MARTIN HAZELNUT CHOCOLATE

Dissolve the glucose in the cream and add the cognac. Bring
this mixture to a temperature of 30°C. Melt the cocoa butter to
45/50°C and mix with the hazelnut praline at room temperature.
Mix together the liquid with the praline and cocoa butter.
Crystallize to 30°C and pipe into prepared molds.

In a demi-sphere mold, spray with a tempered dark chocolate
mix. Mark each mold, by using a toothpick, a line through the
painted surface. Once crystallized, cover with another coat of
colour or with powder; then finally with a layer of tempered
milk couverture chocolate 40%.
Allow to crystallize, then pipe the Rémy Martin® cognac and
hazelnut ganache into each mold at 30°C. Cover with plastic
film and allow several hours for crystallization. Close and seal
with tempered milk couverture chocolate 40%.