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.]
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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