Ingredients :
420 g - Chocolate cups, dark
300 g - Carmamella, caramel paste
500 g - Carmandina, almond filling
50 g - Puffed rice, large
250 g - Bourbon “Swiss Top”

Preparation :
1 - Fill the chocolate cups to half way with the Carmamella.
2 - Heat the Carmandina up to 29°C (max) and use a piping bag to fill the cups. Spread the Puffed rice directly on it. Then leave tot set.
3 - Dip into tempered couverture.

Advice :
Can also be made with another fillings like Noisina or Pralina.