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Make a caramel with sugar, sorbitol and glucose.
Lower the temperate by adding hot cream.
Pour over the chocolates, praline and trimoline. Mix and let cool to 30-35°C before pouring into jars.
Roast the hazelnuts on trays
Make a syrup, cook at + -175°C then pour over the hazelnuts
Blend after cooling
Stir in the milk chocolate and the cocoa butter, heat to 45°C, continuing to mix.
Temper the praline to 26°C.
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