Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring to the boil while stirring. Gradually combine a portion of the hot milk with the praliné and melted COCOA BUTTER. Mix with a spatula so that an elastic texture starts to form in the center – This is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete. Leave to cool to 85°F (30°C) and pour out into a ring or glasses.
