PRESSED ALMOND CRUMBLE-90G
Mix together the cold butter previously cut in small cubes with the light brown sugar, the flour and the ground almond until forming grainy dough. Bake the crumble a 160°C for about 15/20 minutes. Sprinkle directly the hot crumble onto the un-melted chocolate and praliné.
Spread a thin layer on the bottom of ø20cm round inox mold, freeze and unmold.