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PRALINA LAMPONE E PISTACCHIO
- Melt the NOBEL PISTACHIO at 45°C.
- Combine the NOBEL PISTACHIO with the CHOCOREAM PISTACHIO.
- With the help of a pastry bag, insert the raspberry filling into DOBLA's TRUFFLE SHELL HAPPIES ASSORTMENT.
- Finish it all with the pistachio filling.
- Close with a drop of white chocolate.