The Toucans' Recipe

Ingrédients

• 300 g of praline
• 80 g of milk chocolate pastry
• 30 g of crumbled lace wafers
• 25 g of chopped roasted almonds
• 70% dark chocolate and cocoa powder for coating

Matériel

• Plain 12 mm diameter nozzle pocket (optional)
• Cooking thermometer

Préparation

1. Prepare the chocolate
   Melt the milk chocolate, mix it with the praline, and add the nougatine and chopped almonds. Set aside in the refrigerator, stirring occasionally to form a paste.
   
   
   Using a piping bag fitted with a 12 mm diameter nozzle, pipe lines of praline. If you do not have a piping bag, form praline logs approximately 1 cm in diameter, as evenly as possible. Allow the praline to finish hardening by placing it in the refrigerator for 10 minutes, then cut into 4 cm logs.
2. Finishing
   Temper the dark chocolate. Dip the toucans in the chocolate, then roll them in cocoa powder and sift them to remove any excess powder. Store at 18°C, away from moisture.