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Sweet and simple chocolate praline cups with an adorable decoration; this recipe yields a large amount, perfect for a simcha. These cuties will have everyone oohing an aaahing over at the sweet table. Yield: 50 cups
1 cup praline paste
2 bars (6 ounces) chocolate
3 ounces Geneve Baking Chocolate
1/2 cup nut crunch (optional)
50 tiny leaves on a wire
50 tiny fruit flowers or flower-shaped gummies
Melt praline and chocolate over double boiler.
Pour into 50 whiskey cups, filling only halfway. Refrigerate for five to ten minutes until semi-soft.
Sprinkle nut crunch onto chocolate. Place one fruit candy onto center. Insert wire of leaf 1/4 inch into chocolate, behind fruit candy. Freeze.
Photo by Peri Photography
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