For the crispy pralines, melt Ceres in a small saucepan on the stove. Remove from the heat. Break up the chocolate and stir in. Sift in the powdered sugar.
Add granulated sugar and immediately pour into silicone praline molds (or ice cube molds). Refrigerate. After 2-3 hours, remove from molds and place in paper sleeves.
Preparation Tip:
Be sure to store the crunchy chocolates in a cool place.
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