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NOCCIOLATO BIANCO AND COOKIE BOB BON

HAND DIPPED BON BON

Difficulty level

Preparation

In silicone molds insert some cookie crumble.
Combine the chocolate an the hazelnut paste and mix well.
Pour in the silicone molds filling them almost completely.
Refrigerate for about 20 minutes.
Remove from the fridge and fill all the remaining space with melted NOCCIOLATO BIANCO.

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered To Taste
CRUNCHY BEADS MILK To Taste
Final composition

Hand dip the cremino with the tempered chocolate.

Decorate with the CRUNCHY BEADS.