Local Holiday IPA Beer Praline

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Bring the beer with the invert sugar to 176°F.
Pour onto the Belcolade chocolate and mix.
When it reaches 95 °F add the cold butter and mix with a hand mixer deposit at 78°F let crystallize.

Complexity level:

Tip: Try adding your own take onto this Praline by trying out your own/favorite local holiday IPA!

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