Chocolate Class dipping candies

Gianduja with a Dulcey chablon

Gianduja ready to dip

Dipping in Dulcey

Off the dipping fork

A little decor

Finished chocolate

In this recipe we made a gianduja with 400gr praline paste, 200gr Jivara and 200gr Caramelia and 50gr cacao butter.
After crystalization we put a chablon with the blond chocolate from Valrhona (Dulcey), the candies were then dipped in the same chocolate.