These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of En-Ming Hsu
Total:
2 hr 5 min
Active:
2 hr
Yield:
Yield: 100 (1-inch) squares
Level:
None

Ingredients

Directions

Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder.

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