CARAMEL THIMBLE CUP
Chocolate and caramel cup
Servings: 100 cups
Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CARAMEL FLEUR DE SEL in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Half-fill the DOBLA THIMBLE CUP with the creamy toffee filling.
Pipe the crunchy caramel filling to fill up the rest of the cup.
Top off with GRANELLA DI CROCCANTE.