Using a planetary mixer combine the Satin Vegan Chocolate Mix, Praline, Oil, and water. Mix for 2 minutes at slow speed and 3 minutes at medium speed.
Deposit the batter at 40g in semi sphere silicone baking moulds.
Bake at 180°c for 20-25 minutes. Once cooled inject with Sosa Hazelnut Praline.
Temper the Belcolade M. Plant-Based Chocolate and add the hazelnuts and melted cocoa butter.
Enrobe the cakes and allow to crystalize at 18-20 degrees.