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In an extremely straightforward manner you can make genuine high-quality pralines that are easy to personalize with their presentation in their recipes, which are fast to make. Unlike the traditional method of making pralines with ganache, where the shelf life is limited to 10-15 days, with the PreGel method the shelf life is of many months, making it possible to have a large production without any waste. Pralines may be personalised by the Pastry-chef by using Traditional Pastes, Fortefrutto® and Pannacrema Pastes.
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| FILLING CREMINI |
2 x 3 kg |
| LIQUEUR OR FRUIT MILK CHOCOLATE FILLING / FILLING CIOCCOLATO AL LATTE PER ALCOLICI E FRUTTA |
2 x 3 kg |
| LIQUEUR OR FRUIT WHITE FILLING / FILLING BIANCO PER ALCOLICI E FRUTTA |
2 x 3 kg |
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| Pralinsweet |
6 x 1 kg |
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| MILK CHOCOLATE SHELLS / GUSCI CIOCCOLATO AL LATTE |
504 pcs |
| WHITE CHOCOLATE SHELLS / GUSCI CIOCCOLATO BIANCO |
504 pcs |
| PLAIN CHOCOLATE SHELLS / GUSCI CIOCCOLATO FONDENTE |
504 pcs |
PACK OF ASSORTED EXTERNAL DECORATIONS
FOR PRALINES / PACCO MISTO DECORAZIONI ESTERNE PER PRALINE |
3.75 kg |
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