Milk Ecuador Zwetsch Praline

Heat sugar and water to 118°C. Take of heat and add Zwetsch schnapps. Whisk well. Prepare a box with dry wheat starch. Form moulds using desired mould stencil. Fill hot Zwetsch syrup into these moulds and cover with starch. Leave to crystallise for a mininum of 6 hours. Brush away any remaining starch and enrobe pralines with crystallised Milk Ecuador.