Pecan Praline Bar

ingredients	preparation
140g cocoa butter 400g CHM-O38LSUP 75g clarified butter	Melt separately
Mix the ingredients together.
770g PRN-AL50BCBY 180g NPN-HA1BY	Pour over
160g caramelized pecans 15g Maldon salt	Add
Mix and cool at around 23°C.

ingredients	preparation
Q.S. CHM-O38LSUP	Pour the pecan praline into a frame with a silicone sheet on the base. After a few hours, slice into 12 cm x 2.2 cm bars. Finally, glaze with the Lactée Supérieure milk chocolate couverture 38% cocoa.

Recipe