Jo Huys Recipes
Kroka dipped chocolates – milk chocolate
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Dessert · Belgian

Dipped chocolates – Kroka

By Jo Huys

A step-by-step guide to making dipped chocolates, a delicious combination of white chocolate and feuilletine.

Ingredients
8
Steps
13

Mise en place

Ingredients

Ganache

Base

Dipping

Finishing

Equipment

  • chocolate cutter

Method

Get cooking

Ganache

  3. Ganache made with cream, milk and white chocolate with feuilletine
  4. Spreading ganache in a 10 mm frame, Jo Huys

Base

  1. Preparation photo for dipped Kroka pralines, step 6
  4. Cutting ganache with a confectionery guitar cutter

Dipping

Finishing

Background

Source and inspiration – CVO Gent – Simple Chocolate course Dipped chocolate recipes [wpupg-grid id="dompelpralines"]

Automatically translated from Dutch using AI.