1. Coat clean, dry praline moulds with a thin layer of cocoa butter and leave to crystallise.

Decorating the moulds – choose one of the following effects:

I. Stripes / Irregular Decoration

• Cover the moulds with stripes of coloured chocolate or white chocolate, depending on the desired effect.
• Scrape off the excess chocolate with a palette knife.
• Apply the coloured cocoa butter using a compressor.

II. Streak Effect

• Pour the tempered white and milk chocolate into one bowl without mixing them completely.
• Pour the chocolate into the mould in one fluid motion and form the shell.

III. Speckled Effect

• Dip a brush into different colours of cocoa butter.
• Then use a spray gun to apply black cocoa butter.

After decorating, leave the moulds to crystallise completely.

2. Temper the 33% white chocolate, cast the shells and leave to crystallise.
3. Fill the shells with the white chocolate and yuzu ganache, then refrigerate for 2 hours at 8°C.
4. Remove from the refrigerator and allow to reach room temperature.
5. Seal the mould with tempered chocolate and leave to crystallise.
6. Remove the finished pralines from the moulds.