To make 60 pralines

Ingredients
400ml cream
4 egg yolks
120g sugar
960g milk chocolate chips  
50ml cinnamon extract

Preparation
Bring the cream to the boil.
Beat the egg yolks with the sugar.
When the cream boils, stir in the eggs and sugar as in a crème anglaise (80°C).
Pour the mixture on to the chocolate and blend well.
Towards the end, add the cinnamon extract.
Spread into moulds and allow to harden overnight.

Finishing and presentation
Once hardened, cut the filling into rectangles and plunge into tempered milk chocolate.
On each praline, draw up single stripes with a praline fork.