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Chocolate trancetti

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Ingredients

SFRULLA CHOC g 1.000
eggs g 1.200
honey g 100

Preparation

Whip all the ingredients together in a planetary mixer for 6-8 minutes at maximum speed, roll out the whipped dough on oven resistant paper to a half centimeter thickness. Bake briefly at 220-240°C with closed valve.

Ingredients

LILLY CIOCCOLATO FONDENTE g 200
water or milk g 300
liquid cream g 1.000

Preparation

Whip all the ingredients together in a planetary mixer for 6-8 minutes at maximum speed, roll out the whipped dough on oven resistant paper to a half centimeter thickness. Bake briefly at 220-240°C with closed valve.

Ingredients

PRALIN DELICRISP CLASSIC To Taste

Ingredients

MIRROR CIOCCOLATO To Taste

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