Marinate the en in the liqueur a few h. Chestnuts, en, pine nuts, almond kernels, chocolate and cocosette in a hand mixer until fine. Add honey and vanilla powder . From the praline mixture by hand arrange small balls, turn in cocoa powder or alternatively in the chocolate chips on the other side, place in the praline molds.
Tip: Feel free to use better chocolate – the more delicious the result!
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