Hi everyone, I want to share my two simple hand dipped cube confections. I use valrhonas grand crus and callebaut single origins. this one ise %40 milk chocolate and hazelnut puree (with no sugar) covered with %32+%40 milk chocolate mixture. 1 unit %40 milk chocolate 1 unit hazelnut puree this one ise %40 milk chocolate and almond praline (%50 almond, %50 sugar), covered with %40 milk chocolate and chopped roasted almonds. 1 unit %40 milk chocolate 2 units almond praline (%50 almond, %50 sugar) 1,5 units %40 milk chocolate for covering chopped roasted almonds