Young Coconut Praline

FILLING

100 ml Anchor Whipping Cream
20 gm Hawaiian Coconut (Roasted)
150 gm Colatta Milk Couverture
50 gm Colatta Dark Couverture
25 gm Butter


Working Method :

1. Cook the Whipping Cream at 80 C then add the Hawaiian Coconut and mix till combined

2. Then add the Milk and Dark Couverture till dissolve

3. Add Butter and stir till dissolve

4. Insert mixture into the bagpipe and pipe it into chocolate shell

( To make the shell (coating) - Double boil the Dark Chocolate Compound Colatta - )